Zucchini and Onion Parmesan Crisps

After eating Chili Beef Stir Fry, I wanted a veggie snack.  I have this fascination with zucchini and marinara sauce so I decided to make the following recipe, but I also added in onion rings for a sweet flavor. When cooking this recipe, please watch the zucchini and onions in the oven, as they could cook quicker than we suggest, if you sliced very thin.  Also you do not want to burn the parmesan cheese, which could happen quickly. Other than that, this is a tasty snack, well worth the effort.


Cooking spray
2 medium zucchini (about 1 pound total)
2 teaspoons olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
Pinch ground black pepper
1/2 cup marinara sauce


  • Preheat the oven to 450°F. Coat a baking sheet with cooking spray.
  • Slice the zucchini into 1/4-inch thick rounds.
  • Slice the onions and separate into rings.
  • In a medium bowl, toss the zucchini and the onion rings with oil.
  • In a small bowl, combine the Parmesan, bread crumbs, and pepper.
  • Dip zucchini slices and onion rings into the Parmesan mixture, coating evenly on both sides, pressing the coating to stick, and place in a single layer on the prepared baking sheet. Lightly sprinkle top with any remaining mixture.
  • Bake until browned and crisp, 10 to 20 minutes. Remove with spatula. Serve immediately with marinara sauce.

Servings:  4
Calories: About 140 per serving of 1/2 cup.

Original recipe cited from Foodnetwork.com, Ellie Krieger.