Zucchini Oven Chips
Photography: Randy Mayor; 
| Servings:4 servings (serving size: about 3/4 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- saturated fat:1 g
- calories:61
- cholesterol:5 mg
- poly fat:0.2 g
- carbohydrate:7.6 g
- fat:1.9 g
- mono fat:0.5 g
- protein:3.8 g
- calories from fat:28 %
- fiber:1 g
- sodium:231 mg
- iron:0.6 mg
- calcium:87 mg
directions
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.
