We are right in the middle of Summer and when I think of Summer foods I think of burgers, hot dogs, grilled veggies and lots of chips! I love to try to cook with veggies that are in season and zucchini is one of my favorite Summer vegetables. These Zucchini Crisps are a perfect cross between veggies and chips and are so simple to make. It only takes two ingredients and they're irresistible - and did I mention healthy?!
When you pick up zucchini at the store, make sure to grab the smaller one's (about 6 inches) as they're the most tender and flavorful - the larger one's tend to be watery and have big seeds. If there are any farmer's markets near you, it's definitely worth checking out as they carry the best produce!
These Zucchini Crisps are a great appetizer and if you have any leftovers, I love combining them with other dishes as well. You can top off a veggie pasta with them and just add a squeeze of lemon to give it some extra zest. Enjoy!
Total Time: 30 Minutes
salt & pepper
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper. Cut the zucchini in 1/4 inch rounds. Arrange on baking sheet and top with salt, pepper and Parmesan.
Bake for 25 minutes, or until golden brown. Serve immediately.