Zucchini Cheese Crisps Food

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
• serving size, 1/2 cup.

ZUCCHINI CHEESE CRISPS

Steps:

• 1. Preheat Oven to 400* and line 2 baking sheets with parchment paper or just grease~
• 2. Toss sliced zucchini rounds with the oil, coating well.
• 3. In large bowl combine breadcrumbs, cheese and salt and pepper, then add zucchini to breadcrumb mixture and toss making sure each round is coated with mixture. Then place rounds in a single layer on prepared baking sheets and sprinkle any remaining breadcrumbs over rounds.
• 4. ***Optional ~if using bacon, sprinkle the crumbled bacon over each round, using more if wanted, it's all up to you!
• 5. Bake for @ 30 minutes or until zucchini rounds are nice brown and crispy! Enjoy~

CHEESY ZUCCHINI CRISPS

Steps:

• Combine corn flake crumbs, cheese, and seasonings in a plastic bag.
• Dip zucchini in butter and shake in bag to coat.
• Bake at 375 for 10-15 minutes.

ZUCCHINI CHIPS

Steps:

• Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool.

BAKED PARMESAN ZUCCHINI FRIES

Steps:

• Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
• Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

GARLIC PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY

Steps:

• Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
• In a small bowl, whisk eggs together.
• Preheat oven to 450ºF (230ºC).
• In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
• Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
• Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
• In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
• Serve with dipping sauce.
• Enjoy!

ZUCCHINI PARMESAN CRISPS

Steps:

• 1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• 2. Slice the zucchini into 1/4-inch thick rounds.
• 3. In a medium bowl, toss the zucchini with the oil.
• 4. in a separate bowl combine the Parmesan, bread crumbs, salt, cayenne pepper and a few turns of black pepper.
• 5. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• 6. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

ZUCCHINI CRISP

Steps:

• Preheat oven to 400°F
• Grate zucchini. Wring it out in a clean cotten towel, so it will get crisp.
• Combine the zucchini, egg, onion, cheese, bread crumbs, salt and pepper in a bowl.
• Eiher fill mini muffin cups to the top or spread it out on a silpat lined pan.
• Bake for 15-18 minutes, or until the top is browned and set.
• You will get 12 mini muffins or 1 nice flat batch.

BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
• Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

HUITLACOCHE AND GOAT CHEESE CRISP WITH ZUCCHINI BLOSSOM SAUCE

Steps:

• Pour oil into heavy skillet and saute the onions over medium heat until translucent and tender; add next three ingredients and continue to cook for another couple of minutes.
• Add the huitlacoche and the heavy cream and cook to reduce the cream completely.
• Take off of the burner; stir in the crumbled goat cheese, blending well until melted and allow to cool.
• Spread out a sheet of phyllo dough and brush thoroughly with melted butter, using a pastry brush.
• Repeat 3 times, stacking the sheets one on top of the other.
• Preheat oven to 350F and butter a baking pan.
• Spoon the huitlacoche filling on the phyllo sheets, lengthwise.
• Seal the short ends and roll to form a strudel.
• Place strudel on prepared pan and bake until golden brown, about 30 minutes.
• While strudel is baking, saute the onions in 3 tablespoons of the butter over medium-high heat until soft.
• Add the garlic and cook until soft.
• Add the zucchini blossoms and cook until wilted.
• Add the chicken stock and cook until volume is reduced by half.
• Add the cream and reduce over medium heat for 5 minutes.
• Transfer to a blender and blend thoroughly.
• Add the remaining melted butter slowly until mixture is well blended.
• Season to taste with salt and pepper.
• Cut the strudel into slices about 2 x 2 pieces (or whatever size you wish) and garnish each with 2 tablespoons of zucchini blossom sauce.

CHEESY ZUCCHINI

Steps:

• Preheat broiler.
• In a large saucepan, bring water, boullion and salt to a boil.
• Add zucchini.
• Cover and boil for 3 to 5 minutes until just tender-crisp; drain well.
• Arrange half of zucchini in the bottom of a 9-inch pie plate; sprinkle with half the cheddar cheese and half the parmesan.
• Layer the remaining zucchini and cheeses.
• Broil for 1 or 2 minutes until cheese melts and bubbles.