Description
Crunchy, cheesy little snacks/appetizers you can whip up in no time with just six ingredients!
Ingredients
- 1 medium (8 inch) zucchini, sliced thin (or 2 small summer squash (4 – 5 inch) )
- 1 cup shredded Parmesan, Asiago, or Romano cheese
- 1/3 cup whole wheat, gluten free or panko bread crumbs (I used whole wheat)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Italian seasoning
- About 6 – 8 fresh basil leaves, finely chopped (or 1/2 teaspoon dried basil)
- 1/8 teaspoon salt
Instructions
- Preheat oven to 400 F. Spray a small rimmed baking sheet generously with cooking spray (or oil it). Set the zucchini slices on the baking sheet.
- In a small bowl, toss together the shredded cheese, breadcrumbs and seasonings. Top each slice with a good sprinkling of the cheesy breadcrumb mixture. If you end up with any extra of the yummy cheesy breadcrumbs, put them in a covered container in the freezer for next time. Conversely, if you don’t have enough for all your zucchini slices, make more or use the rest of your zucchini slices for other purposes.
- Bake at 400 for about 15 – 20 minutes or until the cheese is melted and the crumbs are browned and toasty. Let sit just until they are cooled off enough to touch, serve with your favorite dipping sauce and enjoy!
Notes
A medium zucchini works much better for this than the small zucchini I used for the photos. You want a zucchini with a little bigger diameter, but still bite-sized. 1 1/2 to two inches wide is about ideal.
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