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cheesy zucchini crisps
“These are the best ever.” — Hannah, recipe tester, age 5
hey curious cook—
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Gather Cooking Equipment
- Dry measuring cups
- Fork
- 2 bowls (1 large, 1 small)
- Measuring spoons
- Rimmed baking sheet
- Parchment paper
- Dish towel
- Cutting board
- Box grater
- Rubber spatula
- Oven mitts
- Cooling rack
Prepare Ingredients
HEAT AND GREASE: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper and spray with vegetable oil spray.
SHRED: Place dish towel on cutting board, and place box grater on top. Shred zucchini on large holes of box grater.
SQUEEZE: Gather ends of towel together, twist tightly, and squeeze over sink to drain as much liquid as possible. Transfer zucchini to bowl.
MIX: Add panko, cheddar, egg, garlic powder, and salt to bowl with zucchini. Stir mixture with rubber spatula until combined.
Food for Thought
How Much Water?
Water, water, everywhere! Squeezing some water out of the shredded zucchini in this recipe prevents the crisps from turning soggy. Can you guess which of these ingredients has the MOST water?
A. Zucchini
B. Apples
C. Oranges
And the Answer Is...
A. Zucchini!
Zucchini is made up of 94% water (so, it’s mostly water). Apples and oranges have a lot of water, too (86% and 89%).
