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Sophie Bach’s 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: lawellphoto.com)
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
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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