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Kathy’s Parmesan Zucchini Crisps

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  • Ready in: A few minutes to prepare, 15 minutes to bake.
  • Serves: 2
  • Calories: 170
Kathy’s Parmesan Zucchini Crisps


  • 1 medium fresh zucchini
  • 1 cup egg beaters
  • 1/4 cup grated parmesan


  1. Pre-heat oven to 425.
  2. Slice zucchini in round slices. Make slices for more al dente and thinner for a softer, more cooked texture. Pour parmesan cheese into a zip lock baggie or freezer bag. Dip zucchini slices into egg beaters and place in cheese bag. Close bag, shake until all pieces are coated and place on a non-stick baking sheet. Feel free to shake remaining bag mixture over the zucchini. Bake for 15 minutes or until cheese starts to melt and brown.
  3. Tastes great with a marinara or ranch dipping sauce.

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