These baked zucchini crisps, coated with panko breadcrumbs and Parmesan cheese, are sure to be a hit – and they’re good for you! Abundant in Ohio gardens in late summer, zucchini is a flavorful and healthy choice. It’s rich in vitamin C and vitamin B6, both of which boost your immune system. B6 also helps keep your nervous system healthy.

INGREDIENTS

• 1 pound zucchini (about 3 medium)

• 1 egg white

• ⅓ cup plus 1 tablespoon panko breadcrumbs

• ⅓ cup plus 1 tablespoon freshly ground Parmesan cheese

• 4-5 sprigs fresh thyme leaves, stripped from the stem

• ¼ teaspoon kosher salt and freshly ground black pepper

• Pinch of cayenne pepper

INSTRUCTIONS:

1. Preheat the oven to 400 F and line a baking sheet with parchment paper.

2. Trim the ends of the zucchini and then slice into rounds about ¼ inch thick. Whisk the egg white in a small bowl. Mix the remaining ingredients in another small bowl until combined.

3. Dip the zucchini rounds into the egg white to coat both sides. Then, using a fork, scoop the zucchini rounds into the panko breadcrumb mixture and flip both sides, gently pressing the breadcrumbs into the zucchini. Place in rows on the baking sheet and bake for 20-25 minutes or until the tops are golden and crisp.

4. Serve immediately.

Recipe Card for Baked Zucchini Parmesan Crisps

Source: FoodieCrush