I am trying once again to be a little healthier and with that I have to be more creative about healthy foods.
I have been eating a lot more fruits and vegetables but sometimes you just need a change to your vegetables, even those you love and eat every day. I love zucchini or courgette as we call it in England. This little gem of a summer vegetable is awesome and incredibly adaptable. Even more now with this recipe I found on health.com for zucchini oven chips. There will be lots more zucchini recipes to follow this summer.
Zucchini Oven Chips
Adapted from a recipe on Health.com
1/4 cup dry Italian breadcrumbs
1/4 cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
I had made some Balsamic Chicken – one of my favorite weightwatchers recipes and enjoyed my zucchini chips with it. These chips are fantastic. I will most definitely be making them again! And trust me, they are healthier than they look!