Italian Zucchini Crisps

Italian Zucchini Crisps make a delicious and quick side dish. It’s a zucchini recipe kids love made with parmesan cheese and panko or swap out for gluten-free bread crumbs to make it a gluten-free side dish.

Zucchini seems to be everywhere come August and September. Change things up and give these baked zucchini crisps a try. You could also fry the zucchini or air fry these crisps as well.

Ingredients

• 2 small zucchinis
• 1/3 cup Italian style panko
• 1/3 cup fresh grated Parmesan cheese
• 1 tbsp. olive oil
• salt to taste

HOW TO MAKE

• Preheat oven to 450 degrees, spray a baking pan with non-stick cooking spray
• Slice zucchini into small rounds
• Drizzle with olive oil and season with salt
• Combine Italian seasoned panko and Parmesan cheese
• Coat zucchini with panko mixture, place on a baking pan
• Bake 12 minutes, flipping halfway through

Slicing the zucchini into evenly sized pieces helps them finish baking at the same time.

Kitchen Tip: Don’t slice too thinly or the zucchini won’t hold up to the high heat.

Press the panko mixture into the zucchini lightly to ensure the zucchini rounds are fully coated.

Kitchen Tip: Heavily coat the baking pan with cooking spray. This helps the zucchini brown and become crispy while baking.

Pair with your family’s favorite dinners or try our Kid-Friendly Meatloaf, Buffalo Chicken Breasts, or Crockpot Chicken Thighs.

More Side Dish Recipes for Kids

• Instant Pot Minestrone Soup
• Old Fashioned Banana Bread Recipe
• How To Roast Acorn Squash
• Instant Pot Steamed Broccoli
• Caramelized Peaches in Foil
• Easy Garlic Bread

If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!