Zucchini Parmesan Crisps

I made these last night with Zucchini AND with Baby Yellow Squash - Delicious and EASY! My kind of recipe!

Zucchini Parmesan Crisps
Prep Time: 20 min Cook Time: 30 min
Serves: 4 servings, serving size 1/2 cup

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
1/8 teaspoon salt
Freshly ground black pepper

Directions
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. 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 help it stick, and place in a single layer on the prepared baking sheet. (The coating doesn't have to be very thick, a light coating is really enough.)

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

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

2008 Ellie Krieger, All rights reserved
Copyright 2009 Television Food Network G.P., All Rights Reserved