Ellie Kreiger's Parmesan Zucchini crisps
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 75.8
- Total Fat: 5.0 g
- Cholesterol: 4.0 mg
- Sodium: 115.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.0 g
- Protein: 3.0 g
View full nutritional breakdown of Ellie Kreiger's Parmesan Zucchini crisps calories by ingredient
Number of Servings: 2
Ingredients
-
Cooking spray
1 medium zucchini
1/2 tablespoon olive oil
2 tbsp freshly grated Parmesan (3/4-ounce)
2 tbsp plain dry bread crumbs
1/16 teaspoon salt
Freshly ground black pepper
Directions
First, toast a slice of health bread, such as orowheat double fiber. Put it in the food processor. If crumbs are not dry enough, place in a pan and toast them on the stove.
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
Serving Size: Half a cup
Number of Servings: 2
Recipe submitted by SparkPeople user KIWIKARA.
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
Serving Size: Half a cup
Number of Servings: 2
Recipe submitted by SparkPeople user KIWIKARA.
