zucchini & summer squash chips

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 55.0

Total Fat: 1.5 g
Cholesterol: 5.6 mg
Sodium: 244.4 mg
Total Carbs: 9.1 g
Dietary Fiber: 1.8 g
Protein: 2.5 g

View full nutritional breakdown of zucchini & summer squash chips calories by ingredient

Introduction

adapted from cooking light
the crunch w/o the cals! adapted from cooking light
the crunch w/o the cals!

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 8

Ingredients

.5 c dry breadcrumbs (used sara lee white hoagie bread and put in food processor to grind up)

.33 c. reduced fat Kraft Parmesan grated cheese

.25 tsp seasoned salt

.25 tsp garlic powder

1/8 tsp black pepper

.25 c. Silk Light Vanilla Soy milk (for those who are lactose intolerant. If not, use regular milk)

3 c sliced zucchini (about 2 medium)

2.5 c sliced summer squash (about 2 medium)

Directions

Combine first 5 ingredients in medium bowl, stirring with whisk. Place milk in shallow bowl. Dip veggie slices in milk and dredge in crumb mixture. Place coated slices on ovenproof wire rack coated w/cooking spray; place rack on a baking sheet. Bake 425 for 30 mins or until browned and crisp. serve immediately.
Yield: 8 servings (serving size: about 2/3 cup)

Number of Servings: 8

Recipe submitted by SparkPeople user MMSCLS04.