Round Round

 Zucchini Parmesan Crisps

Secret Recipe Club time!!!  I’ve been in the SRC for about a year now and I still get giddy when I see the name of the blog I’ve been given.  This month was no different, and once I saw all the delicious treats featured on Gloria’s Ginger Snap Girl blog I knew it was going to be difficult to narrow down to just one recipe.  In the end I would up doing two, but for this month’s SRC I’m going to focus on her delicious (and seasonal!) Zucchini Parmesan Crisps.  Not only were they quick to make, thank you mandolin, they were the perfect side dish for the bruschetta pasta I made using her tomato basil bruschetta recipe.  I did make a few changes to the recipe, using some leftover homemade rosemary breadcrumbs instead of the panko Gloria used and adding a little bit of minced garlic.

Zucchini Parmesan Crips


1 pound of zucchini (about 2 medium)

1 tablespoon olive oil

1/2 cup fresh grated Parmesan cheese

1/2 cup breadcrumbs (panko in original but I used rosemary)

2 cloves garlic, minced

Freshly ground black pepper


  1. Preheat oven to 450 degrees. Line a baking sheet with foil and spray with cooking spray.
  2. Prepare bread crumb mixture by mixing the Parmesan cheese, bread crumbs, garlic, and pepper in a medium bowl and mix.
  3. Wash and dry zucchini. Slice into 1/4 inch rounds and place in a medium size bowl. Drizzle zucchini with olive oil and toss to evenly coat all the slices.
  4. Coat each slice generously with the bread crumb mixture. Pat crumbs into the slices to get a good even coating.
  5. Place each slice on the prepared baking sheet leaving a little bit of room in between each slice. Bake 25 - 30 minutes until zucchini is tender and breadcrumbs are golden brown and crisp.

This made two and half cookie sheets worth of crisps, and I recrisped the leftover the next day in my toaster over with no issue.  I just dipped them all directly in the bruschetta sauce and it was absolutely AMAZING!

I’m also submitting this recipe to the June Simple and In-Season Round up since zucchini are slowing starting to take over gardens in my area.  As of last check I have 5(!) zucchini and 6(!!) crookneck squash sunbathing in my garden and signs of at least a dozen more ready to follow.  I have a feeling this recipe will be a summer constant in an attempt to keep them from taking over my kitchen as well.    Simple and In-Season was started one year ago by the amazing Ren of Fabulicious Food and it’s been a great motivator to focus on local/seasonal goodies.  This month Laura of How to Cook Good Food is hosting us, so be sure to head over to her blog to submit your own Simple and In-Season Recipe!

23 thoughts on “Round Round

  1. Thank you for the kind words! I’m glad to hear you enjoyed two recipes! The zucchini parmesan crisps are an absolute favorite in our house. I love your changes using seasoned breadcrumbs and garlic. Everything (well almost everything) is better with garlic right?

    1. Let me know how it turns out! I made a vegan half-batch of these, leaving out the cheese and adding more garlic, and they were amazing as well!

  2. What a good idea and so healthy too. Normally I eat zucchini fritti which are gorgeous but fattening as they are fried. I love the idea of baking them in a Parmesan flavoured breadcrumb mix. These would be great with a little tsatziki for me on the side. Such a clever vegetable dish!
    Thanks so much for entering Simple and in Season this month,
    [email protected] xx

  3. Gloria is such a sweet blogger and she has great recipes! This looks perfect–our zucchini plant should be producing soon. Great SRC pick.

  4. I love zucchini done this way!! I bet the rosemary breadcrumbs with the garlic was delicious. Great choice for SRC!

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