Monday, December 5, 2011

Recipe: Zucchini Parmesan Crisps

This week, calorie-saving and culinary connoisseur Ellie Krieger dishes up a seasonal snack solution that won’t result in those extra holiday lbs. Potato chips are full of grease, but these Zucchini Parmesan Crisps are light and healthy with just the right amount of salt. And, the zucchini almost turns sweet once baked – absolutely scrumptious! Try them out at home as a snack or side dish.

Zucchini Parmesan Crisps by Ellie Krieger
Makes 4 servings; Cook time: 50 minutes

What You’ll Need:
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

What You’ll Do:

STEP 1: Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.

STEP 2: Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with oil.

STEP 3: 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.

STEP 4: 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 and snack away!

Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to images and recipe from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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