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It’s zucchini season, and we’re spotting green and yellow summer squash everywhere we go. Courgettes, as I call them, are a seasonal favorite with delicate flavor, and they are versatile veggies that work well in all sorts of dishes. To prepare these cheesy crisps, I thinly slice the zucchini into medallions, coat them in crunchy panko-Parmesan crumbs, and then bake them to crispy perfection. These are the ultimate crunchy summertime snack. Recipe: Oven-Baked Zucchini Parmesan Crisps — Snack Recipes from The Kitchn

thumbnail courtesy of thekitchn.comhttp://atmedia.imgix.net/bab4925ba7912ccd349be2b5c633e63775297441?auto=compress&w=800.0&h=1066.6666666666667&fit=crop&crop=bottom

Courgettes, as I call them, are a seasonal favorite with delicate flavor, and they are versatile veggies that work well in all sorts of dishes. To prepare these cheesy crisps, I thinly slice the zucchini into medallions, coat them in crunchy panko-Parmesan crumbs, and then bake them to crispy perfection. Bake a batch of these crisps and serve them at your next summer get-together — or get in your jammies and munch the night away while watching your favorite flick.

With its subtle flavor, zucchini is a great substitute for potatoes in this homemade “chip” recipe. But even though we are talking about zucchini here, the Parmesan definitely steals the show, providing great cheesy flavor and crunch.

 

 

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