Oven Baked Zucchini Chips

One word...yummy!!

I had such an abundance of zucchini from my garden last year I gave most of them away. Did you know that one healthy zucchini plant will produce enough squash to feed a family of 3 for the season?  I planted 6 of them...yeah..crazy I know that now.

Anyway, I found this recipe and it looks delish!! I cannot wait to try it out this summer with some garden fresh zucchini!

Recipe from nutritiontwins.com website

(makes 5 servings)
¼ cup dry whole wheat breadcrumbs
¼ cup grated fresh Parmesan cheese
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
teaspoon freshly ground black pepper
¼ cup unsweetened almond milk (you could also use skim milk)
2½ cups (1/4-inch-thick) slices zucchini
Cooking spray

1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
3. Place milk in a shallow bowl and dip zucchini slices in the milk, then dredge them
in breadcrumb mixture.
4. Place coated slices on an oven proof wire rack coated with cooking spray; place
rack on a baking sheet.
5. Bake for 30 minutes or until brown and crisp.

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