Description
Recipe adapted from America’s Test Kitchen
Ingredients
Scale
- 1 large zucchini, shredded
- 2 T. parmesan cheese
- 1/3 c. shredded cheese (we used Mexican)
- 1/2 c. bread crumbs
- 1 egg, lightly beaten
- 1/2 t. garlic powder
- 1/4 t. pepper
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper (or use non-stick cooking spray).
- Using a towel or paper towel, squeeze the zucchini to extract as much water as possible.
- In a medium-sized bowl, combine all ingredients.
- Using a tablespoon measuring spoon, scoop out a heaping tablespoon of the mixture on the baking sheet. Press flat using the back of the spoon. You should be able to make ~ 12-13 crisps.
- Bake in oven for 12-15 minutes until lightly browned.
- Cool 10 minutes prior to enjoying!
Nutrition
- Serving Size:
- Calories: 37
- Sugar: 0.3 g
- Sodium: 88.5 mg
- Fat: 1.4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 3.6 g
- Fiber: 0.2 g
- Protein: 2.3 g
- Cholesterol: 17.6 mg