Zucchini Parmesan Crisps Recipe 445 Food

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ZUCCHINI PARMESAN



Zucchini Parmesan image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 22

For the sauce:
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon fennel seeds, chopped
1/4 to 1/2 teaspoon red pepper flakes
3 pounds plum tomatoes, cored and roughly chopped
Kosher salt
1/2 cup chopped fresh basil
For the zucchini:
2 medium-to-large zucchini
3/4 cup all-purpose flour
2 large eggs
1/3 cup milk
2 cups panko breadcrumbs
1/2 cup grated parmesan cheese, plus more for sprinkling
1/4 cup chopped fresh parsley
1 clove garlic, grated
Kosher salt and freshly ground pepper
1 cup olive oil, for frying
6 ounces fresh mozzarella, sliced into 12 pieces
2 ounces thinly sliced prosciutto, torn into 12 pieces, plus more for topping (optional)
2/3 cup ricotta cheese

Steps:

  • Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
  • Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
  • Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
  • Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.

ZUCCHINI PARMESAN



Zucchini Parmesan image

This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!

Provided by Smabbey

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 medium zucchini, peeled and sliced
2 eggs, beaten
2 cups dry Italian seasoned breadcrumbs
8 ounces shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 -4 cups of your favorite marinara sauce
olive oil

Steps:

  • Preheat oven to 425 degrees.
  • Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
  • Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
  • Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
  • Repeat this procedure to use up all the zucchini.
  • Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
  • MANGIA!

ZUCCHINI PARMESAN CRISPS



Zucchini Parmesan Crisps image

From the Food network show Healthy Appetites with Ellie Krieger. Weight watchers points per serving 2

Provided by couponmommy123

Categories     Low Cholesterol

Time 35m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 7

cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated parmesan cheese (3/4-ounce)
1/4 cup plain breadcrumbs
1/8 teaspoon salt
fresh ground black pepper

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.

CRISPY ZUCCHINI CHIPS WITH PARMESAN



Crispy Zucchini Chips with Parmesan image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

Canola oil, for frying
2 1/2 cups unbleached all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs
2 cups buttermilk
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
2 1/4 cups panko (Japanese breadcrumbs), finely ground
1 medium zucchini, finely sliced on the bias (2-3 inch pieces)
Grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Roasted Garlic Aioli, for serving, recipe follows
1 lemon, cut into wedges, for serving
2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish

Steps:

  • Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
  • Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
  • Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
  • Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
  • Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
  • Preheat the oven to 425 degrees F.
  • Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
  • In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ZUCCHINI PARMESAN CRISPS



Zucchini Parmesan Crisps image

Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.

Provided by Ellie Krieger

Categories     appetizer

Time 50m

Yield 4 servings, serving size 1/2 cup

Number Of Ingredients 7

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

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.

PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY



Parmesan Zucchini Chips Recipe by Tasty image

Here's what you need: medium zucchinis, Simple Truth™ Organic Olive Oil, kosher salt, Simple Truth™ Organic Panko Bread Crumbs, Simple Truth Organic® Grated Parmesan, Simple Truth™ Organic Garlic Powder, Simple Truth™ Organic Oregano Leaves, Simple Truth™ Plant Based Tzatziki Cauliflower Dip

Provided by Kroger

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 8

3 medium zucchinis, cut crosswise on the diagonal into ¼"-thick rounds
2 tablespoons Simple Truth™ Organic Olive Oil,
1 teaspoon kosher salt
1 cup Simple Truth™ Organic Panko Bread Crumbs
½ cup Simple Truth Organic® Grated Parmesan
1 teaspoon Simple Truth™ Organic Garlic Powder
1 teaspoon Simple Truth™ Organic Oregano Leaves
1 container Simple Truth™ Plant Based Tzatziki Cauliflower Dip

Steps:

  • Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
  • In a large bowl, gently toss the zucchini slices with the olive oil and salt to coat.
  • In a separate large bowl, mix together the Parmesan, panko bread crumbs, garlic powder, and oregano. Add the zucchini slices to the cheese mixture, pressing to coat on both sides. Arrange the zucchini slices on the prepared baking sheet, topping with any remaining cheese mixture.
  • Bake the chips for 14-16 minutes, rotating halfway through, until golden brown.
  • Serve with Simple Truth™ Plant Based Tzatziki Cauliflower Dip.
  • Enjoy!

Nutrition Facts : Calories 151 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 6 grams, Sugar 3 grams

PARMESAN CRISPS



Parmesan crisps image

Grate some cheese and after three minutes in the oven, you have a beautiful appetizer for a glass of wine. The cheese melts into a lacy circle, and the fresh chives add color and flavor. Try other fresh herbs or freshly ground pepper for variety. I found this in the Chicago Sun-Times Food Section and was impressed with how well these turn out!

Provided by Claire de Luna

Categories     Cheese

Time 11m

Yield 16 crisps

Number Of Ingredients 3

melted butter, for greasing
8 ounces parmesan cheese, finely grated
2 tablespoons very finely chopped fresh chives

Steps:

  • Preheat oven to 400 degrees.
  • Cover baking sheets with non-stick baking parchment and lightly brush parchment with butter.
  • Sprinkle cheese in mounds on baking sheets and flatten slightly with a fork to 2-inch rounds.
  • Bake for 2-1/2 minutes.
  • Sprinkle Parmesan rounds with chives and bake for 30 seconds or until golden brown.
  • Remove Parmesan rounds from oven.
  • Leave for 2 minutes to become crisp.
  • Using a metal palette knife, transfer to a wire rack to cool.

ZUCCHINI PARMESAN CRISPS



Zucchini Parmesan Crisps image

Make and share this Zucchini Parmesan Crisps recipe from Food.com.

Provided by Skypoodle

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb zucchini (about 2 medium-sized) or 1 lb squash (about 2 medium-sized)
1/4 cup parmesan cheese, fresh (heaping)
1/4 cup panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
fresh ground pepper, to taste

Steps:

  • Preheat oven to 400 degrees.
  • Line two baking sheets with foil and spray lightly with vegetable spray.
  • Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
  • In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
  • Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
  • Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
  • Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is).

Nutrition Facts : Calories 205.6, Fat 11.8, SaturatedFat 3.5, Cholesterol 11, Sodium 526.3, Carbohydrate 17.3, Fiber 2.9, Sugar 6.6, Protein 9.4

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