I wanted to share another recipe with you. I found it on Pinterest. The recipe says to coat each side, which I did the first time, but who has time for that? The next time I laid the slices on my foil lined pan, sprayed them with my misto filled with olive oil and then sprinkled the mixture over the top. Just as good and a little less fat since I didn't use a a tablespoon. If you try it - let me know what you think!!
Zucchini Parmesan Crisps From "The Food You Crave"
1 pound zucchini (about 2 medium)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup Panko breadcrumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450°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, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.
Makes 4 servings
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