Monday, May 27, 2013

Parmesan Zucchini Crisps

I made these for a family BBQ a few weeks ago and they were gobbled up immediately. I put out some Tzatziki in case people wanted to dip them in something but most seemed to prefer them on their own. A simple marinara sauce might be a good dip option as well.

1 oz Parmesan, freshly grated
1/4 cup bread crumbs panko
black pepper, to taste
garlic powder, to taste
2 egg whites
2 ½ cups zucchini rounds, sliced about 1/4” thick (this was about 2 small zucchini)


1.    Preheat oven to 425. Line two baking sheets with aluminum foil and place a wire baking rack on top (I used two metal cooling racks).Lightly mist the racks with cooking spray.
2.    Combine the Parmesan, bread crumbs, pepper and garlic powder in a shallow dish and mix together.
3.    In a small bowl, beat the two egg whites. Dip each zucchini round in the egg whites to coat both sides and then press each side of the round into the bread crumb/Parmesan mixture. Place the coated round on the wire rack on the baking sheet. Repeat with remaining zucchini rounds.
4.    Bake for 30-35 minutes until the Parmesan and bread crumb coating is browned and crisp. Serve immediately.

Serves 4
WW Points - 2
Calories - 71
Carbs - 7g
Fat - 2g
Protein - 6g
Fibre - 1g

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