Zucchini Chips with Parmesan garlic Greek yogurt dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup, sliced Zucchini 30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g 0.25 tsp Cayenne Pepper (Ground) 0.5 tsp Paprika 1 tsp Worchester sauce 10 mL Water, tap 0.5 tsp Sea salt 1 serving Egg - Large (1 egg) 0.5 serving great value greek nonfat yogurt (plain) - 1 c. 2 tbsp Parmesan Cheese, grated 1.5 tsp Garlic Salt
Heat oven to 350. Place zucchini into a bowl and cut into 1/4 inch slices Mix egg and water together then pour over zucchini slices and mix well until zucchini is coated. In a shallow bowl or pie pan. Mix panko crumbs, Parmesan cheese, cayenne pepper, paprika, and sea salt together. Dip zucchini slices in bread-crumb mixture until both sides are covered. Cover cookie sheet with parchment paper and place zucchini slices on it in a single layer. Put in oven and bake for 20 minutes or until zucchini gets brown and crispy. Mix dip while zucchini in baking.
Serving Size: 2 1/2 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Serving Size: 2 1/2 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Nutritional Info Amount Per Serving
- Calories: 159.2
- Total Fat: 4.1 g
- Cholesterol: 114.0 mg
- Sodium: 1,227.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.0 g
- Protein: 13.0 g
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