Recipes

[b][size=150]Baked Zucchini Parmesan Crisps[/size][/b]

These use up all those larger zucchini you find under the leaves!

[b]Ingredients:[/b]

20 zucchini slices (This was about 3/4 of a very large zucchini)
1/3 cup liquid egg substitute (or one whole egg and one egg white)
2 Tbs Light Mayo
1/4 cup grated Parmesan
1 cup Panko Bread crumbs (much better than regular bread crumbs... trust me on this)
1.5 tsp seasoning salt

[b]Preparation:[/b]

Preheat oven to 375 degrees and spray a large cooking sheet with nonstick spray.

Mix the egg substitute and the the mayo until creamy. Add a tsp or so of water to thin it out a bit.

Mix the dry ingredients in a separate bowl.

Dip zucchini in egg mixture, then into the crumb mixture, place on cookie sheet until all gone.

Bake about 8 minutes (until brown on bottom), flip and bake another 5 minutes or so.

[b]Nutritional Info:[/b]
Servings Per Recipe: 15
Amount Per Serving
Calories: 49.4
Total Fat: 1.5 g
Cholesterol: 1.9 mg
Sodium: 111.7 mg
Total Carbs: 6.5 g
Dietary Fiber: 0.7 g
Protein: 2.5 g