I’ve said it before… my son LOVES zucchini:
We were shopping yesterday and he spotted a pile of zucchini and actually asked me to get some – as if I could possibly refuse that request (plus they were on sale!). So last night we made some zucchini chips to go along with dinner. Mmmm
courtesy of Cooking Light though I can’t find it on their site any more, it’s an older recipe
1/4 cup dry breadcrumbs
1/4 grated Parmesan
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp black pepper
2 TB fresh milk (I probably use closer to 1/4 cup)
2 cups sliced zucchini – approx 2 small
Preheat oven to 425. Put some ovenproof wire racks on a baking sheet and spray with cooking spray.
Combine first 5 ingredients in a medium bowl, stirring together with a fork. Place milk in a shallow bowl and set up your assembly line – as seen in above picture. Dip zucchini slices in the milk, dredge in the breadcrumb mixture and place on wire rack.
Bake at 425 for 30 minutes or until lightly browned and crisp. Serve immediately.
They are great dipped in ranch dressing or plain. Cooking Light’s calorie info is only 61 calories per serving (4 servings total) and less than 2 grams of fat. They are healthy & delicious!