Up to your eyeballs in zucchini and looking for a fun recipe to help use up the summer squash? Consider, then, making these Zucchini Parmesan Crisps.
ZUCCHINI PARMESAN CRISPS
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
¼ cup freshly grated Parmesan (¾ ounce)
¼ cup plain dry breadcrumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.
Slice the zucchini into ¼-inch-thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, breadcrumbs, 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.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Yield: 4 servings (serving size: ½ cup)
Per serving: 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
Courtesy Ellie Krieger