Zucchini Oven Chips with Parmesan Cheese (#lowfat #recipe)

Last Updated on October 8, 2018

I absolutely love zucchini, however my family hates it with a passion. I have tried making it a ton of different ways but the only way so far that it is tolerated is if I hide it in a quick bread or fritter. I am always on the lookout for new ways to make zucchini on the off chance that I will hit paydirt with a well loved recipe. I was recently sent the cookbook America’s Favorite Food: 200 top-rated recipes from the country’s best magazines  and one of the recipes looked like something my family might enjoy. These were really simple to make and other than the girl child, everyone actually enjoyed them. I served with a side of low fat ranch dressing for dipping because everything is better dipped in ranch dressing, right? Does your family have a favorite zucchini recipe that they enjoy or do you get that horrified look from your children when you tell them you are having zucchini for dinner?

Zucchini Oven Chips with Parmesan Cheese

Yields 4

Zucchini Oven Chips with Parmesan Cheese

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

• 1/4 cup dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 tsp seasoned salt
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• 2 TBSP fat free milk
• 2 1/2 cups zucchini sliced into 1/4 inch rounds
• cooking spray

Instructions

1. Preheat the oven to 245 degrees
2. Mix the first 5 ingredients in a medium bowl
3. Place the milk in a shallow bowl
4. Dip the zucchini slices in the milk, then dredge in the breadcrumb mixture and place on a wire rack coated with cooking spray and placed on a cookie sheet
5. Bake at 425 degrees for 30 minutes or until lightly browned and crisp
6. Serve immediately

7.8.1.2

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https://www.turningclockback.com/zucchini-oven-chips-with-parmesan-cheese/

Disclaimer:  In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received one copy of this cookbook at no charge  to facilitate this recipe. I received no monetary compensation. All opinions expressed here are mine and mine alone. Some of the links in this post may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.

Diane Hoffmaster

Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.