I gotta tell you, I LOVE Ellie Krieger recipes. They’re always delicious, always fun to prepare, and always healthy. How could you possibly ask for more? The following recipe is from A Bullseye View and, by all appearances, Ellie Krieger has waxed brilliant again.
Apparently it’s how she rolls.
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4 ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
1. Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.
2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with oil.
3. In a small bowl, combine the Parmesan, breadcrumbs, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick.
4. Place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula, serve immediately and snack away!
At a time when we’re all counting calories, this beautiful snack is especially welcome. I’m hooked on fried pickles, and these look like a healthier alternative.