Crunchy Zucchini Bites (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Two medium-sized zucchinis (weighing around 1 lb together)
02 -
Sprayable olive oil
→ Seasonings
03 -
¾ teaspoon kosher salt (use in separate steps)
04 -
¼ cup finely grated Parmesan cheese (don’t use the shredded kind)
05 -
¼ teaspoon ground black pepper
06 -
½ teaspoon garlic powder
# Instructions:
01 -
Set your oven to 425°F. Line a sturdy baking tray with parchment paper that can handle high heat, and spray on a bit of olive oil.
02 -
Cut your zucchinis into thin rounds, about ⅛-inch thick. Sprinkle ½ teaspoon salt over the slices, and let them sit in a colander for 30 minutes to get rid of excess water.
03 -
Rinse off the salt from the zucchini and press them dry with paper towels. Make sure they’re totally dry.
04 -
Lay all zucchini slices in one layer on the oiled tray. Spray a bit more olive oil over them, and bake for 15 minutes.
05 -
Take them out of the oven and sprinkle on the remaining salt, pepper, garlic powder, and Parmesan. No need to flip them over.
06 -
Pop the tray back in the oven and bake for another 15-20 minutes, checking often. Remove pieces as they turn golden brown and crispy.
# Notes:
01 -
Don’t skip the step where you sprinkle with salt. This really makes them crispy.
02 -
Oven times can vary, so check around the 10-minute mark and adjust as needed.
03 -
Since they cook unevenly, take out crispy ones first while leaving others to finish.
04 -
Store leftovers for up to two or three days, but they’ll soften. Heat them at 350°F for 10 minutes to get the crunch back.