Breakfast Lunch Dinner Dessert Snacks Sensory

Parmesan Zucchini Crisps

Gluten free Nut free Super fast Egg free Vegetarian

Save

These delicious vegetable and cheese crisps are definitely worth trying out! These are made with just two ingredients, but you can add in any other grated vegetables. Just make sure that you keep a cheese-vegetable ration of 2:1 so they hold together.

Ingredients

1/2 cup finely grated fresh parmesan cheese
1/4 cup finely grated zucchini

Method

Preheat oven to 190 C (375 F) and line a baking tray with baking paper.

Grate cheese and zucchini.

Squeeze excess moisture out of grated zucchini.

Mix cheese and zucchini together until well combined.

Drop spoonfuls onto baking tray, flatten, and shape into circles.

Bake for about 9-10 minutes, until they start turning golden brown.

Remove from oven and let sit for a few minutes, then remove baking paper from tray (with crisps still on it) and chill in the fridge for a minute or so until cool.

DID YOU KNOW...

A zucchini contains more potassium than a banana.
Cheese is among the richest dietary sources of calcium, which plays an essential role in bone health.

Comments

Rachel

10/11/2016

Would these freeze at all? Or how long would they be good for in the fridge once made?

Simple Toddler Recipes Admin

14/11/2016

Hi Rachel, I'm not sure that these would freeze very well as they would probably become a bit soggy and lose any crispiness. These will last for up to a week in the fridge.

Rachel

13/03/2017

Hi, could these be made with other veg too? Like carrot or capsicum or even a mixture of a few?

Simple Toddler Recipes Admin

14/03/2017

Hi Rachel, yes other vegetables should work fine, just make sure you keep a cheese - vegetable ratio of 2:1, to help hold them together. Let us know how they turn out if you try out another type of vegetable. Capsicum sounds interesting!

Shale

13/04/2017

Could a different cheese be used(ie: sharp cheddar or mozzarella) ?

Simple Toddler Recipes Admin

29/04/2017

Hi Shale, I chose Parmesan for this recipe because it is particularly dry (which helps the crisps to hold together better instead of ooze away) and has a very sharp flavor. I haven't tried with cheddar or mozzarella and I am not sure how it would turn out. If you give it a go with a different type of cheese, please post and let us know how they go! :)