Zucchini Parmesan Crisps

2008 Ellie Krieger, All Rights Reserved
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings, serving size 1/2 cup
LEVEL: Easy

ingredients

  • Cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan (3/4-ounce)
  • 1/4 cup plain dry bread crumbs
  • 1/8 teaspoon salt
  • Freshly ground black pepper
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Directions

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.

Per Serving:

(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
Excellent Source of: Molybdenum, Vitamin C
Good Source of: Calcium, Manganese, Vitamin B6, Protein

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4

Newest Ratings and Reviews

Read all 7 reviews

  • on October 22, 2014

    Flag

    Nasty wet things. Yeah, crispy outside, wet and limp inside. Not at all like other vegetable chips.
    Just nasty. (It sounded good, but...no) If you love tofu, you will like this bland wet thing too!!

    people found this review Helpful.
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  • on May 28, 2013

    Flag

    Wonderful, such a treat!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 29, 2012

    Flag

    Awesome!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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