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Cheesy Zucchini Crisps

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  • Author: Jennifer McDaniel
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 12 1x

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

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper (or use non-stick cooking spray).
  3. Using a towel or paper towel, squeeze the zucchini to extract as much water as possible.
  4. In a medium-sized bowl, combine all ingredients.
  5. 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.
  6. Bake in oven for 12-15 minutes until lightly browned.
  7. 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