Saturday, September 29, 2012

Zucchini Oven Chips

A coworker gifted me a very large zucchini this week. I had every intention of making some chocolate zucchini muffins with it, but as my muffin top certainly would not have appreciate that, I opted to go a healthier route.

My friends, I present to you zucchini bliss. (Also, pardon the fuzzy picture- it's difficult to photograph and stuff your face at the same time!) I'm not going to prattle on in this post any longer because I want to finish eating this entire rack before they cool down too much. Make 'em as a snack, appetizer, or side dish- just make them!

Zucchini Chips (recipe from Cooking Lite)
1/2 cup breadcrumbs (I used Italian seasoned ones)
1/2 cup shredded Parmesan cheese 
Dash of salt and pepper (and if you're using plain breadcrumbs, you'll want to add extra seasonings)
1/4 cup milk

Preheat your oven to 450. Spray an oven safe rack with cooking spray and place atop a baking sheet.

Combine breadcrumbs, cheese, and seasoning in a small dish. Add milk to a second dish.

Dredge each piece of zucchini in the milk, then coat liberally with breadcrumb mix. Place on rack and bake for 30 minutes, or until breading is golden brown. Serve immediately.

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