This simple recipe only uses 3 main ingredients and makes the best zucchini side dish... Sourdough Parmesan Zucchini!
These Sourdough Parmesan Zucchini Crisps are the perfect choice. The tangy sourdough starter adds a unique flavor, while the parmesan cheese provides a satisfying crispy crust!
Stuffed jalapenos are great but they can be too spicy, and aren't very kid friendly... If you're looking for a delicious and healthy appetizer without the spicy this recipe is for you!
Why You'll Love Sourdough Parmesan Zucchini
These zucchini crisps combine tangy, savory, and sweet elements for an wonderful snack or appetizer, and guilt-free indulgence!
Tangy sourdough starter adds depth of flavor and helps more parmesan cheese stick to the zucchini... Parmesan cheese adds great flavor and a flaky, crispy texture to every delicious bite!
Simple Ingredients
- 1 large zucchini, sliced into ⅛ inch to ¼-inch thick rounds.
- 1 cup sourdough starter
- 1 cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- Parchment paper
Step-By-Step Instructions
Preheat Your Oven to 400 degrees F.
Prepare the zucchini: Wash and slice the zucchini into ¼-inch rounds, and discard the end pieces.
Mix the sourdough starter: In a small bowl, whisk the sourdough starter. If its thick add a tablespoon of water.
Combine the parmesan and pepper: In a separate bowl, combine the grated Parmesan cheese and ground black pepper. I don't add salt because the parmesan cheese is salty;)
Dredge the zucchini: Dip each zucchini round into the sourdough starter on both sides, then coat in the Parmesan mixture.
Bake: Place the dredged zucchini rounds on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy.
Serve: Let cool slightly before serving. Enjoy as a snack, appetizer, or side dish.
Tips:
- You can add a ½ teaspoon of garlic powder, or paprika for a bolder flavor.
- Serve with your favorite dipping sauce, like aioli or marinara sauce.
Storage & Reheating
Storage
Store any leftover parmesan zucchini crisps in an airtight container in the fridge for up to 3 days.
Reheating
You can reheat leftovers for a quick and easy snack. The best way to reheat them is in a preheated oven.
- Preheat your oven to 350°F (175°C).
- Arrange the crisps in a single layer on a baking sheet.
- Bake for 5-7 minutes, or until heated through and crispy.
Recipe Card
If you use this recipe, I'd really appreciate a star rating, or review in the comments below... Thank YOU!
Sourdough Parmesan Zucchini Crisps
Sourdough Parmesan Zucchini crisps are an easy recipe for a delicious and guilt free appetizer, snack or side dish!
Ingredients
- 1 large zucchini, sliced into ⅛ inch to ¼-inch thick rounds.
- 1 cup sourdough starter
- 1 cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- Parchment paper
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Prepare the zucchini: Slice the zucchini into ⅛th inch to ¼-inch rounds.
- Mix the sourdough starter: In a small bowl, whisk the sourdough starter, add a tablespoon of water if it's thick.
- Combine the parmesan and pepper: In a separate bowl, combine the grated Parmesan cheese and ground black pepper.
- Dredge the zucchini: Dip each zucchini round into the sourdough starter, then coat in the Parmesan mixture.
- Bake: Place the dredged zucchini rounds on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, until golden brown and crispy.
- Serve: Let cool slightly before serving. Serve with your favorite dipping sauce, like aioli or marinara sauce
Notes
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 90Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 182mgCarbohydrates 11gFiber 1gSugar 1gProtein 5g
Did you make this recipe? Let me know!