I know, here I go again sharing a grilled recipe during winter. But, there are a few things to point out. First, it was originally an oven recipe and you could still make them that way. Two, it was a big hit with K and since today is our 10 year dating anniversary, I wanted to share something that reminded me of him. I’m always proud of myself when I can make something savory, especially a vegetable dish, that he really likes.
Besides, if you’re like me, you will save this recipe and forget about it then rediscover it later. I’ve made a version of this before, but this was so much better. I chose to grill them because I was already grilling that day, and it was hot so I didn’t want to heat up the house with the oven. I am here to tell you that the grill works just fine for this.
I didn’t do measurements since it depends on how many zucchini you have. It’s a bit of this and a bit of that. It is a bit painstaking to dip each slice and flip each slice, but I think grilling made the flipping better. It’s kind of nice to do it while being outside and getting to look at trees and flowers. Or maybe that’s just me?
Directions for Zucchini Parmesan Crisps (Grilled)
Adapted from Smitten Kitchen
- Zucchini, sliced thinly (about 1/4 inch)
- 1 Egg white, beaten with 1 teaspoon water
- Parmesan cheese, grated (equal measurements of Parmesan and Panko)
- Panko breadcrumbs
Spray foil with cooking spray, and make sure your grill (or oven at 450 degrees F) is ready. Then begin dipping the zucchini. Stir together the cheese, panko, salt, and pepper in a bowl. Dip the zucchini first into the egg white, then dip it into the cheese and crumb mixture. Place the slices of zucchini onto the foil in one layer.
Grill on one side until golden brown, then flip the slices and grill the other side until also golden brown. Serve!