zucchini oven chips
Besides just being generally awful for everyone, shelter in place has its downsides, which basically revolve around constant access to your fridge and cupboards! I have not done too bad with healthy eating but every now and again, I just crave an in between meal snack especially when I am in all day and night and the evenings are begging for something to nibble on.
Servings
3-4
Ready In:
45 mins
Inroduction
About this Recipe
One of my favorite things to make with zucchini are chips and these fabulous nibbles from health.com are awesome!
Ingredients
-
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
-
Cooking spray
I have actually been eating a ton 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.
Step by Step Instructions
Step 1
Preheat oven to 425°.
Step 2
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.
Step 3
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.