Zucchini Parmesan Crisps

Tonight, it is about dinner time but I am not super hungry yet, could snack hungry.

I decided to try out this recipe from one of my favorite food network personalities, Ellie Krieger. She is all about flavor but low-calorie and better for you spins on your favorite vices.  These little babies will definitely be on my list for appetizers or things to snack on. I was eating these things like chips, one right after another! It is pretty quick to prep and tasty.

In my adaptation of her recipe, I removed the cooking spray, salt and subbed the cheese and cut down the zucchini by 1. I also took the extra breading mixture and sprinkled it on top of the rounds.

You can see her recipe here: Zucchini Parmesan Crisps

parmesan zucchini crisps

Ingredients:

  • 1 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 cup 3 Italian Cheese shredded or grated Blend ( Romano, Asiago, Parmesan )
  • 1/4 cup herbed bread crumbs
  • ground black pepper

Directions:

  1. Preheat the oven to 450 degrees F.
  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 cheese, bread crumbs and pepper.
  3. Dip each round into the cheese mixture, coating it evenly on both sides, pressing the coating on to stick and place in a single layer on the prepared baking sheet lined with a silpat. If there is any extra breading you can sprinkle it on rounds. Although if watching calories, skip this.
  4. Bake the zucchini rounds until browned and crisp, 15 to 30 minutes (depending on your oven).
  5. Remove with spatula to a plate. Serve immediately.

parmesan zucchini crisps

 

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