I came across many similar recipes and they had the audacity to call these things “chips.” They are not chips, at least, not unless you bread and pan fry them. They’re really not all that crispy although slice your zucchini thin enough and they get kind of crispy-dehydrated. So, while I liked this recipe, if you’re some kind of Queen who hates mushy zucchini – this is not the one for you.
I seasoned this dish in a way that reminds me of my mother’s white pizza: Parmesan, salt, pepper, garlic powder and onion powder, oregano and crushed red pepper flakes. It definitely hit the right notes.
Baked Zucchini Rounds
2 medium Zucchini, sliced into 1/4 inch thick rounds (about two cups of rounds)
1/2 cup of grated Parmesan
1/2 teaspoon or garlic and onion powder
1/4 teaspoon each of oregano and crushed red pepper
Salt and Pepper, to taste
Oil to spray your cookie sheet (we have coconut oil Pam)
Preheat oven to 350 degrees Fahrenheit. Mix all the seasonings together with the Parmesan cheese. Cover a cookie sheet in foil and then spray with oil. Lay Zucchini slices in one layer. Top each slice with a bit of the Parmesan and seasoning mixture. Cook for 15-20 minutes, or until the Parmesan starts to brown on top of the zucchini. Best eaten fresh from the oven. This made two very big servings for Michael and me.
Calories: 76 kcal
Fat: 3.5 g
Saturated Fat: 1.9 g
Carbohydrate: 6.5 g
Fiber: 2 g
Sugar: 4.5 g
Protein: 6.2 g