Zucchini Parmesan Crisps
Olive oil or cooking spray
2 medium zucchini (about 1 pound total)
2 egg whites
1/2 cup grated parmesan cheese
1/2 cup panko bread crumbs
1/4 teaspoon of sea salt
Freshly ground black pepper, as preferred
Pre-heat oven to 450 degrees. Coat two baking sheets lightly with cooking spray. Slice zucchini into slightly-less-than 1/4-inch thick rounds. In a small bowl add two egg whites. In a separate bowl, combine cheese, crumbs, salt and pepper.
Dip each zucchini coin in egg white, letting excess run off before gently dipping them in parmesan mixture. Arrange in single layer on baking sheets. If additional crumb mixture is needed, make a few spoonfuls at a time, matching the volume of crumbs and cheese.
Bake zucchini Parmesan crisps until browned and crisp, about 25 to 30 minutes, flipping each over halfway through. They may not all bake evenly, so if you notice some are browning faster, take them out. They bake differently due to width of the zucchini and also location in the oven and on the pan. Take them out only when they’re golden all over and let them cool on the tray or a cooling rack. Eat immediately. They will last for an hour or two at room temperature, but I find they taste the best right out of the oven.
Recipe adapted from here.