Parmesan Zucchini Crisps

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Parmesan Zucchini Crisps

4.3 of 5 (97)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 170.2
  • Total Fat: 8.7 g
  • Cholesterol: 20.1 mg
  • Sodium: 528.7 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 15.5 g

View full nutritional breakdown of Parmesan Zucchini Crisps calories by ingredient
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Introduction

For the zucchini lovers! For the zucchini lovers!
Number of Servings: 2

Ingredients

    1 medium fresh zucchini
    1/4 cup egg beaters (can substitute egg whites)
    1/4 cup grated parmesan

Directions

Pre-heat oven to 425.
Slice zucchini in round slices. Make slices thicker for more al dente and thinner for a softer, more cooked texture.
Pour parmesan cheese into a zip lock baggie or freezer bag. Dip zucchini slices into egg beater and place in cheese bag. Close bag, shake until all pieces are coated and place on a non-stick baking sheet. Feel free to shake remaing bag mixture over zucchini.
Bake for 15 minutes or until cheese starts to melt and brown.
Tastes great with a marinara or ranch dipping sauce!


Number of Servings: 2

Recipe submitted by SparkPeople user JAXON3604.

1.3KSHARES

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Member Ratings For This Recipe


  • Incredible!
    20 of 20 people found this review helpful
    This has become our favorite side dish. I use egg whites and season them to taste, then shake to coat w/cheese. Baked on cookie sheet with a baking mat you need no oil or cooking spray. Baked at 400 degrees for 15 min. Have used this same method for eggplant and yellow summer squash. Fantastic! - 10/15/09

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  • Incredible!
    15 of 17 people found this review helpful
    Delicious and very easy to make. It's a perfect side dish for fish, chicken or steak. If you want to keep it more low-fat than just sprinkle the cheese on top as opposed to tossing them with cheese. Also, I put non-stick cooking spray on the bottom. - 7/5/07

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  • Incredible!
    11 of 11 people found this review helpful
    What a great way to add zing to my veggie side dish and with a little lemon pepper it has a little zest as well. Yummie - 5/25/09

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  • 7 of 7 people found this review helpful
    this was so good that i tried it with eggplant...it was GREAT!..i made a big tray of it for my granddaughter's friends, they ate it all up and asked for more. - 5/25/09

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  • Very Good
    7 of 7 people found this review helpful
    I LOVE zucchini so this was right up my alley. I actually altered it a bit though. I rubbed on a little garlic and used Parmesan powdered cheese (less calories). Make sure to spray the bottom of the pan! - 7/25/08

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