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Parmesan Zucchini Crisps

Course Side Dish
Cuisine American
Keyword bake, crisps, gluten-free, parmesan, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 107kcal

Ingredients

  • 2 medium zucchini
  • 1/3 cup Italian dressing, low fat
  • 1 large egg
  • 1 cup panko (Japanese bread crumbs)
  • 1/2 teaspoon basil, dried
  • 1/2 teaspoon oregano, dried
  • 1/2 cup Parmesan cheese, grated
  • 1 none cooking spray

Instructions

  • Preheat oven to 450 degrees F.
  • Slice zucchini into thin rounds.
  • Combine Italian dressing and beaten egg in a wide bowl or dish.
  • In another dish combine Panko, basil, oregano, and Parmesan cheese.
  • Dredge the zucchini in the dressing and then the crumbs.
  • Place on a baking sheet covered in foil and sprayed with cooking spray.
  • Bake for 20 minutes or until golden brown and crispy.
  • Serve with marinara sauce if desired.

Nutrition

Calories: 107kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 302mg | Fiber: 1g | Sugar: 3g