Scale
Ingredients
- seasonings, to taste (I use black pepper and garlic powder)
- 2 medium zucchini
- 1/2 cup shredded parmesan
Instructions
- Preheat your oven to 425*. Place parchment paper on your baking sheet and spray with cooking spray (I know this seems like overboard, but I’ve had the zucchini stick to the parchment paper before and I don’t like to lose any of those delicious bites!)
- Slice zucchini very thinly. This is a personal preference. I find they crisp up more this way.
- Place zucchini slices on your baking sheet and season with pepper and garlic powder. I do not use salt because the parmesan is salty enough on its own!
- Generously cover with the shredded parmesan. Don’t worry about getting it perfectly on top of just the zucchini. I coat the entire pan. THIS is the key to having some crispies! The zucchini itself will not get super crisp; however, all the parmesan around it will!
- Bake in the oven at 425* for about 10 minutes. When the 10 minutes is up, I broil for another 2-3 minutes.
Notes
- I watch these pretty carefully when I make them. I feel like they cook slightly different each time and I don’t want to burn them! This is definitely a recipe you can play around with to see how much cheese and seasoning you prefer.
- Category: Healthy
- Cuisine: American
