Parmesan Zucchini Chips

There are two ingredients I use a LOT to create bariatric friendly recipes: zucchini and grated parmesan cheese.

Let’s talk a moment about the beauty of zucchini-

I love how versatile this low carb, low calorie vegetable can be! Many people have tried to zucchini noodle (“zoodle”) approach which I love. I have a spiralizer as well as a serated peeler to make noodles. Spiralized noodles are shown in this photo of my Fall Inspired Turkey Sausage Tomato Sauce:

And the noodles made with a serrated peeler can be seen in this photo for Lemon Zucchini Pasta with Tomatoes:

*Affiliate link for Spiralizer and Serrated Peeler Combo Tool for $9.99

I also use zucchini for these Zucchini Parmesan Bites and for these Zucchini Pizza Rolls (members recipe).

Parmesan Zucchini Chips

Course: Vegetables

Cuisine: American, Oven Baked

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 131kcal

Author: Steph Wagner

Print Recipe [wprm-recipe-shop-instacart-api style="inline-button" icon="cart-simple-add" border_radius="50px" button_color="#e3853b" border_color="#e3853b"]

Ingredients

• 1 large zucchini
• 1 cup reduced fat grated parmesan cheese
• 2 eggs, beaten
• 1/4 tsp each salt and pepper

Get Recipe Ingredients

Instructions

• Preheat oven to 425F.
• Washing and thinly slice zucchini into thin chips.
• Pour the eggs in a small bowl and whisk. Dip the slices in the egg.
• Roll the egg coated slices in the parmesan cheese.
• Cover a cookie sheet with foil or use a baking stone. Distribute zucchini slices evenly.
• Sprinkle with salt and pepper.
• Bake for 10-12 minutes, then flip and bake another 10-12 minutes.

Nutrition

Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 7g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 471mg | Potassium: 391mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 14mg | Calcium: 225mg | Iron: 2mg