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Sophie Bach’s Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

HANDS ON Sophie Bach's favorite recipe is Zucchini Parmesan Crisps, which she likes to serve with yogurt dip flavored with dill and chives. (Photo:

Based on a recipe from Food Network


2 medium zucchini 
1 tablespoon olive oil
¼ cup freshly grated parmesan cheese (3⁄4 ounce)
¼ cup plain dry breadcrumbs
¼ cup panko breadcrumbs
1⁄8 teaspoon salt
Freshly ground black pepper

Recipe directions: 

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

Slice the zucchini into ¼-inch thick rounds (thin enough to crisp but not too thin to burn). In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, breadcrumbs, panko, salt, and a few turns of pepper. Dip each zucchini round into the parmesan mixture, coating it evenly on both sides. Press the coating to stick, and place in a single layer on the prepared baking sheet. Bake until browned and crisp, 25 to 30 minutes. Remove with a spatula and serve immediately with Sophie’s yogurt dip, if desired.

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