My daughter had a friend over for dinner last night.  I asked if there was anything she didn’t like and the only answer I got was spaghetti.  Well, I wasn’t going to serve that anyway so I thought I was fairly safe.

But, I don’t do kid food very well.  We are not a hamburger, hot dog and french fry kind of house.  So, I decided to try and go a bit safe on the veggie and do Zucchini Parmesan Crisps.  I figured if they were thin enough they would crisp up like a chip (most kids like chips) and if I added Parmesan cheese to add flavor I figured what kid would not want to eat them.

This is my second attempt at this recipe and I like this version a bit better than the last one.

What is different?  I cut the crisps much thinner this time so they crisped up better;  I used Panko instead of bread crumbs and I mixed grated parmesan into the panko and added the shredded parmesan on top before baking.  I think they had a much better flavor than the previous version.

Ingredients:

• 2-3 cups of zucchini, thinly sliced (the thinner the slice the crisper the chip)
• 1/2 cup of Panko
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of shredded Parmesan cheese
• 2 TBSP Olive Oil

Directions:

1. Pre heat oven to 425 degrees.  Cover a baking sheet with aluminum foil and spray aluminum foil well with non-stick spray.
2. Place sliced zucchini in a medium bowl.  Drizzle with the olive oil and stir well until all slices are coated.
3. In a smaller bowl mix Panko and grated Parmesan cheese.
4. Add 4-5 slices of zucchini at a time to the smaller bowl.  Toss until well coated with Panko mix.
5. Remove from bowl and place slices on cookie sheet.  Repeat until all slices are coated.
6. Sprinkle shredded Parmesan cheese over the tops of the crisps just before baking.  Put a bit on each one to add extra flavor.
7. Bake 20-30 minutes.  You will not need to flip them or move them.  Just check at 20 minutes to see if they are done.  They will be well browned but not burnt.
8. Remove from oven let sit 2-3 minutes before serving.