Baked Zucchini Parmesan Crisps
Ingredients
-
1
pound
zucchini (about 3 medium)
-
1
large
egg white
-
⅓
cup
panko bread crumbs
-
1
tablespoon
panko bread crumbs
-
⅓
cup
freshly ground Parmesan cheese
-
1
tablespoon
freshly ground Parmesan cheese
-
4-5
sprigs
fresh thyme leaves
-
¼
teaspoon
kosher salt
-
to taste
freshly ground black pepper
-
pinch
cayenne pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Trim the ends of the zucchini and slice into rounds about ¼ inch thick.
- Whisk the egg white in a small bowl.
- Mix the remaining ingredients in another small bowl until combined.
- Dip the zucchini rounds into the egg white to coat both sides.
- Scoop the zucchini rounds into the panko mixture using a fork and flip both sides, pressing the bread crumbs into the zucchini.
- Place the coated zucchini rounds in rows on the baking sheet.
- Bake for 20-25 minutes or until the tops are golden and crisp.
- Serve immediately with homemade ranch dressing.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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