Name: Cheesy Zucchini Crisps
Total time: 40 min
Ingredients: Vegetable oil spray; 1 small zucchini (6 ounces); ⅓ cup panko bread crumbs; ¼ cup shredded cheddar cheese (1 ounce); 1 large egg , lightly beaten; ½ teaspoon garlic powder; ⅛ teaspoon table salt

Why This Recipe Works

These crispy, cheesy zucchini bites make a perfect veggie-packed snack or side. To make sure these crisps live up to their name, we drain as much liquid as possible from the shredded zucchini before mixing in the cheese and shaping into crisps. Vegetables and fruits, such as zucchini (surprise—a zucchini is technically a fruit!) are mostly made of water. In step 3, have your young chef squeeze out the liquid from the shredded zucchini over a liquid measuring cup, instead of directly over the sink. Then, they can see just how much water came out of the zucchini before moving on with the recipe.

Instructions

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper and spray with vegetable oil spray.

Place dish towel on cutting board, and place box grater on top. Use chef’s knife to trim off ends of zucchini. Shred zucchini on large holes of box grater.

Gather ends of towel together, twist tightly, and squeeze over sink to drain as much liquid as possible. Transfer zucchini to large bowl.

Add panko, cheddar, egg, garlic powder, and salt to bowl with zucchini. Stir mixture with rubber spatula until combined.

Use 1-tablespoon measuring spoon to scoop and drop zucchini mixture onto baking sheet in 12 mounds (about 1 heaping tablespoon each). Use your hands to gently press each mound to flatten into thin circle.

Place baking sheet in oven. Bake crisps until edges are browned, 14 to 16 minutes. Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let crisps cool for 10 minutes. Serve.