Baked zucchini chips

Contributed By: Kay Davis


1/4 cup dry whole wheat 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


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.

4 servings (serving size: about 3/4 cup)

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