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Zucchini Crispies

Zucchini Crispies

Try these wonderfully tasty bites of zucchini.  They taste like they could be fried but aren’t — just drizzle with olive oil and bake. Be careful though – it’s hard to eat just one!

5  zucchini, cut in ¼ inch slices on a diagonal
2 tablespoons spelt flour or flour of your choice
1 cup bread crumbs
¾ cup  parmesan cheese, shredded
1 teaspoon sea salt
½ teaspoon  granulated garlic
½ teaspoon  granulated onion
Dash of pepper
3 tablespoons  milk
3  eggs
1/3 cup  olive oil

  • Mix dry ingredients in a bowl.
  • Mix liquid ingredients in another bowl, whisk well.
  • Slice zucchini in a diagonal direction.
  • Dip slices in egg mixture and let excess drip off, then place in pan holding bread crumbs. Pile extra mixture on top of each slice of zucchini. Press down on zucchini to help the bread crumb mixture stick.
  • Coat shallow pan or cookie sheet with layer of olive oil, saving some to drizzle on top. Lay slices in the pan and drizzle with more oil.
  • Bake in oven at 400 degrees for 25-30 minutes or until crispy.
  • Drain on paper towels after removing from oven.

Serves:  4-6

Total cooking time: 45 minutes


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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


+ add your own
11:33PM PDT on Oct 29, 2014

excellent mate

6:04AM PDT on Oct 8, 2014

awesome :-)

2:16AM PDT on Sep 20, 2014


1:12AM PDT on Aug 27, 2014

great Work

12:59AM PDT on Aug 27, 2014


12:35AM PDT on Aug 27, 2014

love zuchini

1:16AM PDT on Aug 25, 2014

Fantastic work !

12:39AM PDT on Aug 25, 2014

very spicy.. Nice yummy

11:32PM PDT on Aug 21, 2014

very very tastty

11:14PM PDT on Aug 21, 2014


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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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