Zucchini Parmesan Crisps

My son isn’t crazy about all the vegetables in the CSA, but he’ll try just about anything. Our policy at home is that he has to give it a try every single time. We don’t make him anything different. He eats what we eat. If there is something that he seriously dislikes, we let him pass, but generally we encourage him to eat what is on his plate. We do try to have a good variety so that he doesn’t absolutely hate everything in front of him. And he’s actually changed his mind about a few foods in the last year!

This is one of the recipes he loves.

Adapted from Smitten Kitchen.


Olive oil for coating pans
2 medium zucchini
1 to 2 egg whites
1/2 cup grated parmesan cheese
1/2 cup panko breadcrumbs
A couple pinches sea salt
Freshly ground black pepper


  1. Heat oven to 450° F. Coat two baking sheets lightly with olive oil.
  2. Slice zucchini into rounds that are slightly less than 1/4-inch thick. In a small bowl, lightly beat the egg white with 1 teaspoon water to loosen it. In a separate bowl, combine cheese, crumbs, salt, and pepper.
  3. Dip each zucchini coin in egg white, letting excess run off before gently dipping it in the Parmesan mixture. Arrange in a single layer on baking sheets.
  4. Bake zucchini rounds 25 to 30 minutes, or until browned and crisp, flipping them over halfway through. Take them out only when they’re golden all over and let them cool on the tray on a cooling rack or a plate. Best eaten immediately.