parmesan zucchini crisps

These are delicious AND healthy. I absolutely love fried zucchini, so I was anxious to see if these would compare at all. While they do not taste exactly like fried zucchini, the parmesan and breadcrumbs do a great job of crisping up in the oven.

PS-if it’s just two of you eating, you may want to half the recipe, because 2 zucchini made a TON of crisps.

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup Italian style dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

In an effort to cut down on dishes (your welcome, Tom), I mixed the zucchini pieces and oil around in a plastic ziploc bag. We ate them hot out of the oven, but they did need quite a bit of additional salt. Overall though, not bad.

Per Serving:
(serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg
Excellent Source of: Molybdenum, Vitamin C
Good Source of: Calcium, Manganese, Vitamin B6, Protein

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