ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
FABULOUS ZUCCHINI CRISP - DELICIOUS!
Margaret was a dear friend from Church, whom I was so glad to have gotten to know,before her passing...she brought this delicious crisp to our Church picnic and I could have sworn it was apple crisp... it so good...if you have an over abundance of zucchini...this is one recipe you will just have to try... in the past, if I didn't...
Provided by Cassie *
Categories Fruit Desserts
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degree F. In a large bowl, mix all crust ingredients, until crumbly. In a 9 x 13 baking dish, place 1/2 the crumb mixture into dish and pat down evenly. Bake for 10 minutes.
- 2. Cool on rack. Make filling. In a large saucepan, place zucchini, lemon juice, sugar and cinnamon. Bring to a boil, then reduce to simmer and cook until tender. ( I slice my zucchini thin, so the cooking only take about 8 - 10 minutes, you don't want the filling mushy.)
- 3. Once zucchini is tender add 1/2 - 3/4 cup of topping to thicken. Cook another minute or two, until thickened.
- 4. Remove from heat and spread on the crust.
- 5. Sprinkle the top with the remainder of crumb mixture. Place back in oven and bake for 25 - 30 minutes or until topping begins to brown and filling is bubbly.
- 6. Can serve warm with ice cream if desired. Delicious!
GOLDEN CRISP ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Heat oil in a non-stick skillet and add zucchini rounds. Season well and flip to brown both sides. Sprinkle in bread crumbs and toss to coat zucchini. Cook until golden brown.
ZUCCHINI CRISP
Just like apple crisp! We first made this when a neighbor gave us a HUGE zucchini he grew in his garden.
Provided by tea_leaves
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
- Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
- Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 25.6 g, Fat 5 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 61.1 mg, Sugar 16.8 g
ZUCCHINI CRISP
"My husband, Jamie, is an avid gardener and hates to see any of his work go to waste," explains Deborah Trescott of Marianna, Florida. "So we fix this dessert that tastes like it's made with apples but uses up a bounty of zucchini. It's so good, even those who don't like vegetables enjoy it."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish., For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 93mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
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- Zucchini: In an uncovered saucepan, bring zucchini, lemon juice, and sugar to a simmer over medium heat. Cook about 15 minutes, until zucchini is soft and some of the juice has reduced down.
- Crust: Mix flour, sugar, cinnamon, and salt. Add cubes of cold butter to flour mixture and blend with hands until evenly distributed. Dough will be very crumbly. Press half of the dough into the bottom of an ungreased pan (8x8 or 9x9 inch)
- Assemble: With a serrate spoon, remove zucchini from pan and place onto dough. Sprinkle with 4 Tbsp of the lemon cooking liquid. Spoon remaining crumb dough over zucchini.
- Bake: Bake at 350 degrees F (175 degrees F) for 45 minutes. For best results, serve warm with vanilla ice cream.
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