Baked Zucchini Parmesan Crisps
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 49.4
- Total Fat: 1.5 g
- Cholesterol: 1.9 mg
- Sodium: 111.7 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.7 g
- Protein: 2.5 g
View full nutritional breakdown of Baked Zucchini Parmesan Crisps calories by ingredient
Introduction
These use up all those larger zucchini you find under the leaves! Very yummy! These use up all those larger zucchini you find under the leaves! Very yummy!Number of Servings: 15
Ingredients
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20 zucchini slices (This was about 3/4 of a very large zucchini)
1/3 cup liquid egg substitute (or one whole egg and one egg white)
2 Tbs Miracle Whip Light
1/4 cup grated Parmesan
1 cup Panko Bread crumbs (much better than regular bread crumbs... trust me on this)
1.5 tsp seasoning salt
Directions
Preheat oven to 375 degrees and spray a large cooking sheet with nonstick spray
Mix the egg substitute and the the miracle whip until creamy. Add a tsp or so of water to thin it out a bit.
Mix the dry ingredients in a separate bowl.
Dip zucchini in egg mixture, then into the crumb mixture, place on cookie sheet until all gone.
Bake about 8 minutes (until brown on bottom), flip and bake another 5 minutes or so.
These are very savory and cheesy. We love them!
Number of Servings: 15
Recipe submitted by SparkPeople user JOEKNEE.
Mix the egg substitute and the the miracle whip until creamy. Add a tsp or so of water to thin it out a bit.
Mix the dry ingredients in a separate bowl.
Dip zucchini in egg mixture, then into the crumb mixture, place on cookie sheet until all gone.
Bake about 8 minutes (until brown on bottom), flip and bake another 5 minutes or so.
These are very savory and cheesy. We love them!
Number of Servings: 15
Recipe submitted by SparkPeople user JOEKNEE.
Member Ratings For This Recipe
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CD12007924
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ALLYSALLY1
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DEEINHOUSTON
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RUSH_0
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NAIYAMOM