Crispy Lemon Parmesan Zucchini Rounds

Lemon Parmesan Zucchinis Crisps by Holly -  Olive Oil & Beyond

Another SUPER SIDE or a delicious snack |  Crispy Lemon Parmesan Zucchini Rounds




Preheat the oven to 450 degrees F.  Rub a shallow glass pan or baking sheet with a light coat of the Herbs de Provence olive oil.

Slice the zucchini into 1/4-inch thick rounds. Pat dry, place in shallow dish, then drizzle with lemon vinegar; let them marinate the flavor for 5-10 minutes.  In a medium bowl, combine the Parmesan, the crispy Panko bread crumbs, a few shakes of pepper and the salt.  In smaller bowl, beat the egg, then dip each round first into the egg then into the Parmesan and Panko mixture, coating it evenly on both sides.  Spread in a single layer on the prepared baking glass, or baking sheet.  Drizzle the Herbs de Provence olive oil lightly and evenly over the layer of zucchinis. (use recommended or OO&B Olive oil of choice, for a more lemony option try our Meyer lemon)

Bake until lightly browned and crisp, 25 to 30 minutes. Remove with spatula. Sprinkle a bit of Lemon Balsamic (or your favorite OO&B balsamic)  Serve hot and enjoy!

Approx 3-4 servings

* TIP :  Plain bread crumbs will do,  if Panko is not available.  (usually found in ethnic aisle).  If haven’t yet discovered the lighter, crisper Panko crumbs – we highly recommend them; you will want to use them everywhere!

After all..If it’s edible.. shouldn’t it be exquisite? 

At the time of this post all of our Fresh, Premium Olive Oils are/were on sale, and our Crushed Citrus oils like the Meyer lemon are 25% off w/ purchase of 6!



Photo and recipe credit:  HWillner – MoxxeeMedia

Tags: , , , , , ,

Categories: Appetizer, Bread, Citrus, Olive Oil, Side Dish, Snacks


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