KosherEye
<<< o >>> Cranberry Salad by Simone <<< o >>> Super Value and a Super Giveaway <<< o >>> Lentil Chopped Liver by Gloria G. <<< o >>> Baby Bok Choy with Garlic & Ginger - Vietnam <<< o >>> Moroccan chicken — Morocco <<< o >>> Gluten Free Around the World <<< o >>> Original Girl Scout Cookies Copycat Kosher <<< o >>> Chicken Cacciatore inspired by Mario Batali Copycat Kosher <<< o >>> Paderno Spiralizer <<< o >>> Paderno Spiralizer <<< o >>>
Bookmark and Share
Ellie’s Zucchini Parmesan Crisps PDF Print E-mail

KosherEye.com

EK0504_Zucchini-Parmesan-Crisps
By Ellie Krieger

The #1 most saved recipe from The Food Network

Ingredients

Cooking spray
2 medium zucchini (about 1 pound total)
1-tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4-cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Notes

Serves about 4
Recipe: Kosher, vegetarian

Watch Ellie prepare this delcious recipe here on the Food Network.

 

Add a comment
 
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 4 of 48
round-facebook round-twitter pinterest round-rss
World Of Judaica
KOLfoods_logo_200Wx640H-2
KWE_ad_2015
Daniel_Ad_3