Baked Garlic Parmesan Zucchini Chips

• Vegetarian

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Oregano, dried
  • 2 Zucchini

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 Cooking spray
  • 3 tbsp Star extra virgin olive oil with omega-3 dha

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

• Dairy

  • 1/2 cup Parmesan cheese
  • 1 Yogurt, non-fat plain

Found on diethood.com

Description

Ingredients

• 2 to 3 zucchini, sliced into 1/4-inch to 1/2-inch rounds
• 3 tablespoons STAR Extra Virgin Olive Oil with Omega-3 DHA
• salt and fresh ground pepper, to taste
• 1 cup panko bread crumbs
• 1/2-cup freshly grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• cooking spray
• Non-Fat Plain Yogurt, for serving, optional

Directions

• Preheat oven to 450.
• Line 3 baking sheets with foil; lightly spray with cooking spray and set aside.
• In a large mixing bowl, combine zucchini slices, olive oil, salt and pepper; mix until well combined.
• In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
• Dip slices of zucchini in cheese mixture and coat on both sides, pressing on the coating to stick.
• Place the zucchini slices in a single layer on the previously prepared baking sheets.
• Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
• Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
• Remove from oven.
• Serve with Non-Fat Plain Yogurt.

Nutrition