Use up that zucchini

Food Network KitchensAugust 28, 2013 

Up to your eyeballs in zucchini and looking for a fun recipe to help use up the summer squash?

Consider, then, making these zucchini Parmesan crisps.

To see a printable recipe, click the link:

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps From Ellie Krieger 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 breadcrumbs 1/8 teaspoon salt Freshly ground black pepper

PREHEAT oven to 450 degrees. Coat a baking sheet with cooking spray.

SLICE zucchini into 1/4-inch-thick rounds. In a medium bowl, toss zucchini with oil. In a small bowl, combine Parmesan, breadcrumbs, salt and a few turns of pepper. Dip each round into Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on prepared baking sheet.

BAKE zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. Yield: 4 servings, about 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

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