Zucchini Chips with Parmesan garlic Greek yogurt dip

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Zucchini Chips with Parmesan garlic Greek yogurt dip calories by ingredient


Introduction

Healthy snack Last 3 ingredients are for the dip Healthy snack Last 3 ingredients are for the dip
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

Directions

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.