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"
Cooking spray
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
Per Serving:
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
We've made this type of zucchini for years and it worked fine with spray. We also used melted butter (the recipe called for it instead of oil) and brushed it on lightly with a pastry brush - used less than half of what it called for! When I'm pressed for time, I slice the zuke long ways instead of rounds. I'll add more parmesan as your recipe calls for - bet it's good!
ReplyDelete