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    You are in: Home / Recipes / Zucchini Parmesan Crisps Recipe
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    Zucchini Parmesan Crisps

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Skypoodle's Note:

    A low calorie, South Beach Diet friendly recipe. I like this as a substitute for french fries.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Line two baking sheets with foil and spray lightly with vegetable spray.
    3. 3
      Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
    4. 4
      In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
    5. 5
      Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
    6. 6
      Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
    7. 7
      Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is).

    Ratings & Reviews:

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    Nutritional Facts for Zucchini Parmesan Crisps

    Serving Size: 1 (261 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 205.5
     
    Calories from Fat 105
    51%
    Total Fat 11.7 g
    18%
    Saturated Fat 3.4 g
    17%
    Cholesterol 11.0 mg
    3%
    Sodium 526.2 mg
    21%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 2.8 g
    11%
    Sugars 6.6 g
    26%
    Protein 9.3 g
    18%

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