Maggie Monday: Zucchini Parmesan Rounds

Rantings of an Amateur Chef

Last year I made zucchini rounds. My first attempt was bad as they all burned. My second wasn’t bad but they didn’t look nearly as great as Maggie’s below. Check them out…

Our garden has provided a bounty of produce this year. Lots and lots of zucchini. Several versions of this recipe were being posted on Facebook and Pinterest, so I decided to give this on a try. (Thanks, Ellie Krieger, wherever you are!) Ellie called these “Crisps”. I changed it to “Rounds”, as they really do not get what I would consider “crispy”. The breading certainly provides a crunch factor, but the zucchini retains its squash-like consistency.

This was super duper easy, and pretty quick. I found I needed to increase the olive oil, and opted to use Panko Italian bread crumbs. I placed parchment paper on the baking sheet, and gave the rounds a quick spray of the…

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