Zucchini can shape-shift to suit many applications. You can use it for moist quick breads and muffins; turn it into long, squiggly “zoodles;” or in this particular recipe, serve it as a crispy, cheesy, bite-size snack or side dish: Cheesy Zucchini Crisps.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
The key to making perfectly crispy—not soggy—crisps is getting as much water out of the zucchini as possible. After shredding the zucchini on a box grater, gather the zucchini shreds up in a dish towel, twist the towel tightly, and squeeze out as much liquid as possible.
Then, mix the drained zucchini with panko bread crumbs, shredded cheddar cheese, garlic powder, and salt; form individual zucchini patties; and bake.
From start to finish, you and your kids can make these crisps in 40 minutes.
And while it may be quicker to just sauté zucchini in a pan, we think the cheesy, crispy route is worth it—and so do our at-home kid recipe testers. According to them, “We don’t want to run out of the leftovers ever! And we don’t even like zucchini!”
For more ideas on recipes that will satisfy picky kids, check out the latest episode of America’s Test Kitchen: The Next Generation, which is all about cooking for kids. Whether you’re trying to fill a lunchbox with something unexpected or make a dinner that will satisfy everyone at the table, you can certainly find some inspiration here.