Zucchini Parmesan Crisps are light, flavorful and delicious. The are easy to make and much healthier than frying them in butter with egg and crackers.
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
Preheat oven to 450 degrees F and coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds and later toss the zucchini with the oil in a medium bowl. Use a small bowl to combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture and place in a single layer on the prepared baking sheet, while coating it evenly on both sides and pressing the coating on to stick.
Bake the zucchini rounds until browned and crisp or around 25 to 30 minutes. Serve immediately after removing with spatula. (serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg