Easy Veggie Crisps
Now you can enjoy a restaurant-quality appetizer at home – this simple recipe for baked, breaded vegetables is ideal for the Spicy Tomato Dipping Sauce!
2 zucchini, cut into 1/4-inch thick diagonal slices
1/2 head cauliflower, cut into 1 1/2- inch flowerets
2 Tbsp. olive oil
1/2 cup grated Parmesan cheese
1/2 cup panko bread crumbs
Salt and freshly ground black pepper, to taste
Preheat oven to 450°F. Coat a large baking sheet with non-stick cooking spray or line with parchment paper.
Toss zucchini and cauliflower with oil in a bowl.
Mix Parmesan, bread crumbs, salt and pepper in a small bowl. Toss vegetables in panko mixture and lightly press to evenly coat. Place in a single layer on baking sheet.
Bake 20 to 25 minutes until coating is golden brown and crisp.