With the summer season (and zucchini season) ending, I thought it was high time to post a recipe with one of my favorite vegetables.

This recipe is inspired by Elie Krieger and has been a favorite of mine for ages.  I have brought these crispy, salty, discs of goodness to events and parties over the years and vegetable-lovers and vegetable-not-so-much’ers alike devour them.

REMINDER!!  Giveaway closes tonight at midnight and the winner will be announced tomorrow!  Look HERE for how to qualify!



  • Cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan (3/4-ounce)
  • 1/4 cup plain dry bread crumbs
  • 1/8 teaspoon salt
  • Freshly ground black pepper


  • Cut zucchini into 1/4-inch slices
  • Mix Parmesan, bread crumbs, salt, and pepper into a flat dish
  • Coat zucchini with olive oil
  • Cover zucchini with dry mix.  (I coated one-by-one from the bowl but think you can put dry ingredients in a ziplock with the zucchini and “shake shake shake!)
  • Place zucchinis (separated from each other) on a greased baking sheet or non-stick aluminum foil and bake at 450 for 25 – 30 minutes!
  • Remove with spatula and serve immediately!

 Happy Crisping!

Much Love,


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