zucchini parmesan crisps

We’ve got three favorite vegetable sides at this house. An Ellie Krieger trifecta, if you will. I already showed you the Cucumber Salad which is great but today I’ve got my most favorite veggie side EVER to show you. This was my go-to dish during Al’s deployment last year. I ate it once a week (or more) for six months and I’m not tired of it. I regularly get tired of food so the fact that I can still scarf it is amazing.

Okay, enough hype. The recipe is called Zucchini Parmesan Crisps and it’s another super simple yet delicious creation.

I started off with yellow zucchini which I didn’t know existed until we picked up our CSA box last week.

Every time I ate a piece I kept expecting it to taste like yellow squash because of the color! It’s so fun to be surprised by what we get each week.

The ‘breading’ is easy. Nowadays I just eyeball the measurements. I can’t remember how to cook any other recipes that I make except for this one. Must’ve been that frequency during the deployment.

You start with the bread crumbs. I used store-bought stuff this time but you can easily make your own. Whole wheat would be a good idea.

I use this shredded parmesan for the recipe but grating the cheese (like Ellie suggests) would be a lot better. The kind I use doesn’t stick to the zucchini as well but it’s still just as tasty!

Add the salt and pepper then stir.

Coat each an every inch of the olive oiled zucchini and then bake them for a while.

They come out crispy on the outside and chewy on the inside like a perfectly bake chocolate chip cookie… but totally not. 🙂

Do you see that crunchy bottom of the crisps on the spatula? That, my friend, is money. I’m getting hungry just looking at these pictures even though I’ve already eaten.

Please tell me you’ll make these soon! Your taste buds will thank me.

What’s your favorite vegetable side dish? Do you have an oldie but goodie?

P.S. Look out for our final favorite next week!