Appetizer,  Cooking Light,  Food,  Healthy,  Vegetables

Baked Zucchini Chips

July 24, 2013 /

Good Wednesday morning my friends!

How has your week been thus far? Good? Terrible?

Mine has been…well, there. haha

{{A couple of administrative items first}}

#1

Please don’t forget that I am running a contest with Dishversity right now and you could win The Science of Good Cooking cookbook and a 7-piece Le Creuset cooking utensil set. The rules on how to enter the contest have changed a little so make sure you go on over and check it out!!

However, I will explain here too.

If you join Dishversity, you will get 1 entry into the contest to win the items. If you make a recipe of mine from any on my Dishversity page you will get 2 additional entries for every recipe you make. So get cooking!

#2

Congrats to Kita for having such an amazing Bake Sale for Muffin!! I was so happy to be a part of it and I am so glad that we were able to raise about $2500 for Muffin. So amazing!

I also scored some pretty amazing swag because my fiance won 3 items!! GAH! He won some cookies and 4 cookbooks and a Le Creuset French Oven.

HOLY WINNING!

I hope my winner enjoys the chocolate caramel brownies I sent him. They are a favorite in my family for sure. An old recipe too!

Anyways, I just wanted to say thank you to all of you who participated to help Kita and thank you to all the bidders who helped out Muffin have an easier road to recovery!

{{End of administrative items}}

Is your garden exploding yet?? There are so many blueberries, zucchinis, squash, tomatoes, raspberries, fresh herbs just BLOOMING right now in the back yard.

It is a full time job just to keep up with the picking!

My freezer has about (12) – gallon sized zip-lock bags FULL of blueberries. I have been giving them out to people at work in hopes that I might start to get some room again. WHEW

I have been trying to use up some of the fresh veggies but sometimes it just gets to be too much and you have to make like 16 loaves of zucchini bread haha

I decided to try and do something a little different with some of the zucchini I had. I am always looking for new ways to use veggies and I say a recipe on that I knew I had to try.

I ended up changing it up a bit so it is lower in calories and carbs. Who doesn’t love that?! Healthy snack and it was really easy to make.

Perfect for a snack or to have on the side of a burger or sandwich of some kind.

I am also able to experiment more with vegetables with mister picky (my fiance) isn’t in town. He is in Niagara Falls right now for work, I know tough life right?

Whenever he is out of town, I try to sneak in as many good things that I love but he hates. Which he eats more of than he thinks he does 😉

I was pleasantly surprised at my changes to the recipe. I just made small changes, but I think they were for the better, although I am sure that the original is wonderful as well.

 

Baked Zucchini Chips
Recipe Type: Side Dish
Author: RavieNomNoms
Prep time:
Cook time:
Total time:
Serves: 4
I changed this to be low carb, you can find the original recipe at the bottom.
Ingredients
  • 1/4 cup finely chopped almonds
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 2 1/2 cups zucchini slices (about 1/4″ thick)
  • 1 tablespoon shredded parmesan
  • Cooking Spray
Instructions
  1. Preheat over 425º
  2. I used sliced almonds to begin with. I then put it in a mini food processor and ground it up until it was very fine. Not quite the consistency of flour, more coarse than that.
  3. Combine the almonds, parmesan, salt, garlic powder and pepper into a shallow dish and mix together thoroughly.
  4. In another shallow dish place the milk.
  5. Dip the zucchini slices into the milk and then dredge into the almond mixture.
  6. Place coated slices onto a oven proof wire rack that is coated with cooking spray and also place a cookie sheet or jelly roll pan underneath to catch any falling material.
  7. Sprinkle shredded parmesan evenly among the slices and then place in the oven for about 30 minutes or until browned and crisp.
Serving size: 3/4 cup Calories: 48 Fat: 2.7 Saturated fat: 1.1 Carbohydrates: 3.6 Sugar: 1.7 Sodium: 223 Fiber: 1.0 Protein: 3.8 Cholesterol: 5
Notes
Please see Cooking Light’s recipe [url href=”http://www.myrecipes.com/recipe/zucchini-oven-chips-10000001087041/”]Zucchini Oven Chips[/url] for original recipe.

 

 

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