What's On the Side: Baked Parmesan-Romano Zucchini Crisps

Is your garden overflowing with a bounty of zucchini? This recipe for Healthy Baked Parmesan-Romano Zucchini Crisps is the perfect solution.

Truth be told, we didn't plant a garden this year, other than putting in a few more perennial plants (asparagus, rhubarb, and apple trees) for future harvests. We have plenty of other projects going on around the homestead, and to be honest, I'd much rather support other local producers rather than tend to my own garden.

And, really, we never planted zucchini even when we did have a garden, because, so long as you have a friend who grows zucchini in their garden, you'll never be without.

I picked up a couple of zucchini at the market the other day and was looking for a side to serve alongside a chicken dinner on Sunday night. I wanted something a little different than my usual go-to oven-roasted zucchini recipe, and these zucchini crisps, covered in a blend of Parmesan and Romano cheeses, really hit the spot.

I made a gluten-free version by using almond meal, but you can substitute breadcrumbs or Panko if you have those on hand instead. A little salt and pepper and a dash of garlic powder and you've got yourself a tasty little bite. I find that these zucchini crisps taste best and have the most ideal texture when eaten warm straight from the oven.

What is your favorite way to use zucchini?

Baked Parmesan-Romano Zucchini Crisps (printer-friendly version)
makes 2-4 servings

2 medium zucchini (about 1 pound total)
2 tablespoons olive oil
1/4 cup freshly grated Parmesan
1/4 cup freshly grated Romano
1/4 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
pinch of freshly ground black pepper

1. Preheat the oven to 450 degrees. Set a wire rack on a rimmed baking sheet and spray with cooking spray. Set aside.
2. Slice the zucchini into 1/4-inch rounds and place in a medium bowl. Add the olive oil and toss to evenly coat all the slices.
3. In a separate shallow bowl, stir together the grated cheeses, almond meal, salt, garlic powder, and pinch of freshly ground black pepper.
4. Dip each round into the cheese mixture, evenly coating each side and set onto the prepared wire rack.
5. Bake the zucchini rounds until browned and crisp, 25-30 minutes. Remove from the wire rack with a spatula and serve immediately.

(adapted from this Food Network recipe)