Parmesan Zucchini Crisps
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 160.2
- Total Fat: 7.6 g
- Cholesterol: 19.8 mg
- Sodium: 533.4 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.5 g
- Protein: 15.0 g
View full nutritional breakdown of Parmesan Zucchini Crisps calories by ingredient
Introduction
For the zucchini lovers! For the zucchini lovers!Number of Servings: 2
Ingredients
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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!
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!
Member Ratings For This Recipe
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DAISYJAR
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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ROMIKANT
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HONEYB1949
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TRAY_C
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NANADA1947
