Zucchini Cheese Wedges
- Minutes to Prepare:
- Number of Servings: 32
Ingredients
5 cups shreaded zucchini2 eggs2 cups shredded cheese (Parm is best) 1 Tbsp ground flax seed
Mix everything together and put into approx 6 inch circles on parchment lined cookie sheet. 2 cicles per cookie sheet.
Bake at 450 for 10 minutes
flip and bake 450 for another 10 minutes
let dry in oven for about 6-8 hours.
I found I also had to dehydrate mine afterwards to get the real crunch I wanted. You can do this in a dehydrator for a few hours or just in an oven at about 200 degrees.
Serving Size: makes about 32 chips
Bake at 450 for 10 minutes
flip and bake 450 for another 10 minutes
let dry in oven for about 6-8 hours.
I found I also had to dehydrate mine afterwards to get the real crunch I wanted. You can do this in a dehydrator for a few hours or just in an oven at about 200 degrees.
Serving Size: makes about 32 chips
Nutritional Info Amount Per Serving
- Calories: 58.7
- Total Fat: 3.9 g
- Cholesterol: 21.6 mg
- Sodium: 201.3 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.3 g
- Protein: 5.2 g
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