Parmesan Disks Recipes

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Steps:

• In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, about 1 minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula so it forms a bowl. Be careful, as it is very fragile. Let cool.
• Remove the Parmesan bowl, put it onto a plate, and fill with Caesar salad. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
• Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.