I am fortunate in that my children really do like most vegetables.  But, I am searching for new ways to serve them as we are getting tired of the same boiled or roasted vegetables over and over again.  I saw this recipe on Pintrest and had to give it a try.

The Zucchini Parmesan Crisps from Blackjack Bake House looked like a great new alternative.

Ingredients:

• 1 lb. zucchini or squash (about 2 medium-sized)
• 1/4 cup shredded parmesan (heaping)
• 1/4 cup Italian seasoned breadcrumbs (heaping)
• 2 tablespoon olive oil
• 1/4 teaspoon kosher salt
• freshly ground pepper, to taste

Directions:

1. Pre-heat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
2. Slice zucchini or squash into thin rounds, the thinner the cut the crisper the end product. Toss rounds with oil,  until well coated.
3. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
4. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
5. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
6. Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)

My family loved these and there was not a crisp left in sight at the end of dinner!  They were counting how many were left after the first serving so they could divide the second evenly.  I will definitely be making this recipe again.