4 way Zuccinni

By Snowy0wl

Recipe courtesy of Ellie Krieger
2008 Ellie Krieger, All Rights Reserved
SHOW:
Healthy Appetite with Ellie Krieger
EPISODE:
Tricks of the Trade

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe.html?oc=linkback

Ingredients

• 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 plain dry bread crumbs
• 1/2 teaspoon salt
• Freshly ground black pepper

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 450 degrees F **I have found that some people have had success at 350 or 400, if your oven runs hot, you might want to try at a lower temp for longer and check often!!** . Coat a baking sheet with cooking spray.

Slice the zucchini into 1/8-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.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes (longer if at a lower temp). Remove with spatula. Serve immediately.

Variations
Salt & Vinegar - Soaked in vinegar for one hour, sprinkled with salt
Chipotle - Added chipotle powder
Curry - Add curry powder - left out parmesan