Side Pannel
Parmesan Cheese Crisps Laced with Zucchini & Carrots
Parmesan Cheese Crisps Laced with Zucchini & Carrots
- Recipe Submitted by Herb on 10/28/2014
Category: Holiday, Cheese, Carrots
Ingredients List
- 1 cup Parmesan cheese, freshly grated (keep some of the cheese in longer shreds)
- 1/2 cup shredded zucchini and/or carrots
- Parchment paper or silpat mat
Directions
1. Preheat oven to 375 degrees F.
2. Using a paper towel, remove excess moisture from shredded zucchini and carrots.
3. Combine Parmesan cheese and shredded vegetables.
4. Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.
5. Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.
6. Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.
7. Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.
2. Using a paper towel, remove excess moisture from shredded zucchini and carrots.
3. Combine Parmesan cheese and shredded vegetables.
4. Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.
5. Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.
6. Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.
7. Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.
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