Zucchini and Parmesan Masala Crisps

Indian fusion, easy , scrumptious, vegetarian recipe with summer fresh zucchini , Parmesan cheese and masala

This 3 ingredient, easy recipe will have your kids asking for more zucchini!

Indian fusion, easy , scrumptious, vegetarian recipe with summer fresh zucchini , Parmesan cheese and masala
Zucchini Parmesan Masala Crisps

Are you a mom like me, always trying to find creative ways to sneak in veggies in the family’s diet? Funnily, my family knows it too and are always suspicious, but the taste wins them over 🙂

These Zucchini and Parmesan Masala Crisps are so scrumptious that there is no need to hide the veggies either. Kids and adults alike love these crisps and they make a fabulous party snack.

The 4 ingredient recipe is super simple. And with abundant fresh zucchini in the markets, this is the perfect time to enjoy these crisps.

Indian fusion, easy , scrumptious, vegetarian recipe with summer fresh zucchini , Parmesan cheese and masala
 Only 3 ingredients for the  Zucchini Parmesan Masala Crisps!
Indian fusion, easy , scrumptious, vegetarian recipe with summer fresh zucchini , Parmesan cheese and masala
The 3 ingredients simply combined….how easy is this?
Indian fusion, easy , scrumptious, vegetarian recipe with summer fresh zucchini , Parmesan cheese and masala
The crisps cooking on a non stick griddle.
Quick and easy Indian fusion, vegetarian recipe for scrumptious Zucchini Parmesan Masala Crisps.
Cook for 3~4 minutes on the other side, depending on how light or dark golden you like them.

Oh…. I did tell you that they are ready in minutes, right? Oh okay, okay …I know …….here is the recipe 🙂

Zucchini Parmesan Masala Crisps

  • Servings: 15
  • Difficulty: easy
  • Print

Ingredients-

  • ¾ cup grated zucchini
  • ¾ cup finely grated Parmesan cheese
  • ½ teaspoon paav bhaji masala . I used Everest paav bhaji masala.

To make the Zucchini Parmesan Masala Crisps-

  1. Simply combine all the ingredients.
  2. Heat a non-stick pan on low heat.
  3. Sprinkle about a tablespoon of the mixture in small circles, making a few discs at a time, depending on the size of your griddle.
  4. Let them cook on low for about 3~4 minutes or until they are golden. Carefully flip them and let them cook and crisp on the other side for another 3~4 minutes.
  5. The crisps will become crispier as they cool!
  6. Enjoy them warm.

Notes-

  • Parmesan cheese is salty so I did not feel the need to add salt to the mixture.
  • I grated the zucchini just as I was ready to make the crisps. If you grate it in advance and it is watery, blot the excess moisture with a paper towel so the crisps will not be soggy.

Enjoy the crisps this weekend!

Love,

Sandhya

 

 

44 thoughts on “Zucchini and Parmesan Masala Crisps”

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  1. Pingback: Zucchini and Parmesan Masala Crisps — Indian and Indian Fusion Cooking in America | Team Mommy

    1. Ha ha Teri….zucchini is all over these days, right? these crisps are truly addictive , so you will use a lot of that zucchini. I applaud you for growing the veggies. I have just a few chilies and tomatoes this year.
      Wishing you a fabulous birthday celebration! Enjoy!

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    2. Vidya,
      When I try to access your site, it says the authors have deleted this site…..wonder what is going on?

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    1. Judi,the Paav Bhaji masala can be substituted with a mild garam masala which has chili powder in it or mild garam masala+ paprika/red chili powder.
      If you don’t have garam masala, I would add toasted coriander seed and cumin seed powder and some paprika/hot chili powder.
      Hope that helps.

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      1. Thanks Sandhya – I am familiar with garam masala and actually made a bangala garam masala in an Indian shrimp recipe. The ingredients were cloves, cardamom seeds and cinnamon sticks. I will go with your suggestions…

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