Vegetable Recipes

Parmesan Cheese Crisps with Zucchini & Carrots

Recipe by
Prep: 7 | Cook: 13 | Servings: 4
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  • 1 cup Parmesan cheese, freshly shredded (keep in longer shreds)
  • ½ cup shredded zucchini (courgette) and/or carrots
  • Parchment paper


  1. Preheat oven to 190 degrees C.
  2. Using a paper towel, remove excess moisture from the shredded zucchini and carrots.
  3. Combine the Parmesan cheese and the shredded vegetables.
  4. Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper.
  5. Gently flatten mixture with the back of a spoon.
  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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