ZUCCHINI PARMESAN CRISPS {ellie krieger}

By grinder

SERVING SIZE,½ CUP

Cal 105/Total Fat 6g/Sat Fat 2g/Mono Fat 2g/Protein 5g/Carb 8.5g/Fiber 1.5g/Chol 1mg/Sodium 222mg

Excellent Source of: Molybdenum, Vitamin C
Good Source of: Calcium, Manganese, Vitamin B6, Protein

Ingredients

• Cooking spray
• 1/4 cup plain dry bread crumbs {1.5oz}
• 2 medium zucchini {1 lb. total}
• 1/8 teaspoon salt
• 1 tablespoon olive oil
• Freshly ground black pepper
• 1/4 cup fresh grated Parmesan {.75oz}

Preparation

Step 1

Preheat oven to 450°F.

Coat a baking sheet with cooking spray. Slice zucchini into ¼” thick rounds.

In a medium bowl, toss zucchini with oil.

In a small bowl, combine 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 zucchini rounds until browned ans crisp, 25-30 minutes. Remove with spatula. Serve immediately.