Shortcut Baked Panko Zucchini Crisps
When short on time, finding recipes that are simple and easy that taste delicious are just perfect for a busy weeknight meal. This zucchini dish is just that. Easy to prepare and scrumptious. Enjoy!
While grocery shopping one day, I was in the frozen veggie department. I ran across a bag of zucchini crinkle cuts. Thinking of trying this veggie for the family, what better way than to try it out without having to chop or slice for the first time. I grabbed a bag of the green zucchini along with the green and yellow zucchini. Got home and looked in the pantry and grabbed the panko bread crumbs and olive oil and took it from there. Everyone loves crunchy veggies, right? This zucchini recipe came out great. Even my son loved it. The panko really gave the zucchini a nice crispy, crunchy coating and this was without frying. Give this easy recipe a try for a side dish. I think you and your family will enjoy it like we do here.
Shortcut Baked Panko Zucchini Crisps
Yields 6 side servings
Ingredients:
- 4 cups frozen zucchini rounds, I used crinkle rounds
- 3/4 cup panko bread crumbs
- 2 tbsp plus 1 tsp extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste, not to much salt, the cheese has a good amount
- Cooking spray
Directions:
- Preheat oven to 400 degrees
- Line a large baking sheet with non stick foil, mist with cooking spray, set aside
- Measure 4 cups of zucchini and place in a large microwave safe bowl. Cook about 1 minute just to defrost a little so the veggies are not frozen solid anymore.
- Add the olive oil, salt and pepper and mix gently. Lay out onto prepared baking pan, sprinkle the bread crumbs over the zucchini and toss around or shake the pan just a little. Place in oven and bake for about 20 minutes or until nice and crispy brown. Take out and sprinkle the cheese and place back in for another 5 minutes or so.
- Serve up with your favorite protein and, enjoy this great side dish!
Nutrition: calories 101.4, fat 5.8 g, sat fat 1.3 g, fiber 1 g, sugars 3 g, cholesterol 2.6 mg, protein 3.4 g
Shortcut Baked Panko Zucchini Crisps
Ingredients
- 4 cups frozen zucchini
- 2 tbsp extra virgin olive oil
- 1 tsp extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 3/4 cup panko bread crumbs
- sea or kosher salt to taste only use salt if needed. Cheese gives a good amount of salt
- 1/2 tsp ground black pepper
Instructions
-
1.Preheat oven to 400 degrees
2.Line a large baking sheet with non stick foil, mist with cooking spray, set aside
3.Measure 4 cups of zucchini and place in a large microwave safe bowl. Cook about 1 minute just to defrost a little so the veggies are not frozen solid anymore.
4.Add the olive oil, salt and pepper and mix gently. Lay out onto prepared baking pan, sprinkle the bread crumbs over the zucchini and toss around or shake the pan just a little. Place in oven and bake for about 20 minutes or until nice and crispy brown. Take out and sprinkle the cheese and place back in for another 5 minutes or so.
5.Serve up with your favorite protein and, enjoy this great side dish!
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