Description
Golden, herb-kissed zucchini slices baked to perfection. Thin paper rounds are coated in a parmesan-panko blend with thyme and rosemary, offering a light, crunchy alternative to fried snacks. Ideal for garden-fresh zucchini or a quick, wholesome treat.
Ingredients
2 medium zucchinis, sliced (1/8-inch thick)
2 tablespoons olive oil
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
In a bowl, mix panko crumbs, Parmesan, thyme, rosemary, salt, and pepper
Spread zucchini slices in a single layer on the prepared sheet
Lightly brush both sides of slices with olive oil
Top each with the herb-panko mixture
Bake for 15 minutes, then flip slices and bake for another 10-15 minutes until golden and crispy
Notes
Use a mandoline for even, paper-thin slices
Storage: Keep in an airtight container for up to 3 days
For gluten-free: Substitute panko with gluten-free breadcrumbs
For vegan option: Replace Parmesan with nutritional yeast and gluten-free panko