Produce: zucchini
Dairy: Parmesan cheese, milk
Other: breadcrumbs, salt, garlic powder, black pepper, cooking spray
Cooking Method: oven
Yields: 4 servings
Serving Size: about 3/4 cup
Serving Size: about 3/4 cup
Chef's Notes:
Ingredients:
1/4 cup dry breadcrumbs1/4 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
2½ cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray
Procedure:
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.
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.
Recipe Type: Authentic
Recipe Author: Linda Oldenburg
Magazine / Publication: Cooking Light, August 2005
Original Photograph By: Randy Mayor
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.myrecipes.com/recipe/zucchini-oven-chips
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