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Zucchini Oven Crisps

09 Oct

Zucchini Oven Chips Recipe

I would have to leave off the breadcrumbs and substitute something else like ground almonds and use chicken broth instead of milk.  On carb up days I could leave it the same as it is written.

Ingredients

  • 1/4 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
  • Cooking spray

Preparation

  • 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.

Linda Oldenburg, Cooking Light
AUGUST 2005

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1 Comment

Posted by on October 9, 2011 in Food & Health

 

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One response to “Zucchini Oven Crisps

  1. calivegans

    October 10, 2011 at 12:30 am

    I like what I’m seeing. I would use almond milk and no cheese since I am vegan, but It looks delicious.

     

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