The Mess I Make readers,

Devina and I met a few years ago and we connected right away. We started having lunch and shopping dates, we love watching rom-coms, we both enjoy popcorn and tea during movies, and share our love for Ryan Gosling. We grew closer and closer and next thing I know, I was part of her wedding this past September.

Devina makes great food whenever we have potlucks and this dish is certainly delicious! She posted a picture of Zucchini Crisps on Instagram and I fell in love with the idea. I hope you enjoy it as much as I did.

-K

I recently discovered my new favorite way to eat zucchini.

My husband and I were with my in laws in Pittsburgh for Thanksgiving. My sister-in-law, Katie, is a fabulous cook. She made these Zucchini Parmesan Crips as a side dish for our dinner. I was surprised to see how easy it was to make and how delicious they turned out! She used this recipe from the food network. You can make them to be a fun savory snack or a light appetizer before dinner as well.

A little background on my zucchini experience:

Zucchini can be considered more of a summer Squash. I was generally never really a huge fan of Squash. I started including zucchini in a basic sautéed form to make sure I included vegetables in my meals. There’s always a flood of zucchinis in farmers markets/grocery stores in the summer and I’m always a little particular with the ones I choose. I try and look for ones that are a brighter green color and around 10-12 inches. I’ve noticed that when I get larger ones, the seeds take on a bitter taste.

Hope you enjoy this recipe. Thanks to Karishma for including me as a guest blogger!

Ingredients

Cooking Spray
2 Medium zucchini
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (I also included some sharp cheddar cheese because it’s my all time favorite type of cheese)
1/4 cup bread crumbs
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps

Preheat your oven to 400º F. I would be cautious of how hot your oven gets, you might need to reduce the heat. I would keep a close eye on this while it’s cooking. Alternatively, I placed the zucchini on a metal cooling rack over the baking pan so there is less chance of them getting burned.
Slice the zucchini into ¼ inch thick rounds.
In a medium bowl, toss the zucchini with the oil.
In a small bowl, combine the Parmesan (and any other type of cheese you want to include), bread crumbs, salt, and a few turns of pepper.
Dip each round into the Parmesan mixture, coasting evenly on both sides (I would coat the side of the zucchini that will be place on the rack/backing pan with less of the mixture than the top. This way it won’t burn the bottom side as much). Place a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp for 20-25 minutes.
Remove with a spatula and serve immediately.

Devina & I!