When you’re short on time, simple, flavorful recipes are perfect for a busy weeknight. These baked panko zucchini crisps fit the bill — easy to prepare, oven-crisped, and delicious. Enjoy!

While shopping I found frozen zucchini crinkle cuts in the freezer aisle. I picked up a bag of the green crinkle rounds and another with mixed green and yellow slices so I could try them without slicing fresh zucchini. Back home I grabbed panko breadcrumbs and olive oil from the pantry and put everything together. The panko creates a satisfyingly crispy coating without frying, and even my son loved these. This shortcut side dish is great with a protein for a quick family meal — simple, crunchy, and tasty.