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Zucchini Parmesan Crisp ~ Gluten Free
Pre-Heat oven 450*
Spray a cooking sheet with Cooking Spray
Wash and Dry 1 Large Zucchini (Or as many as you need)
Slice the Zucchini into 1/4" Circles
Place the Zucchini in a large bowl and drizzle with a little bit of Extra Virgin Olive Oil
I used about 2 Tbl for this size Zucchini. You don't want to drown the Zucchini in the Oil.
In another bowl combine enough to cover all your Zucchinis:
Use Twice as much Parmesan Cheese
to Gluten Free Breadcrumbs (Use Regular Breadcrumbs if your not Gluten Free)
Add Spices to taste. I used:
Dip the Zucchini into the Parmesan mixture, Coating evenly on both sides.
Pressing the coating to make it stick.
Place single layer on the prepared Cookie Sheet
Bake 15 minutes
Carefully turn them over
Continue to bake until Golden Brown and Crisp.
Mine took a total 30 minutes
You can have them as it or
Dip in some Marinara or Pizza Sauce
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