Saturday, August 23, 2014

Carb Wars: Parmesan Zucchini Rounds

As much as I love chocolate, 9 times out of 10, I'm reaching for something salty. Potatoes are a no-no, of course, which also means no potato chips. Luckily, I found an alternative, and while these zucchini rounds are just as addictive as a bag of Doritios, I can indulge without feeling guilty (or miserable.)


2 medium zucchinis, thinly sliced
1/3 cup grated Parmesan cheese
2 tbsp panko crumbs
1 tbsp olive oil
1 tbsp dried parsley
1 tsp garlic salt
1/8 tsp black pepper
1/8 tsp paprika


Preheat oven to 425 degrees and line a cookie sheet with tin foil.

Combine garlic salt, parsley, pepper, paprika, panko crumbs, and Parmesan cheese in a medium-sized mixing bowl.

Slice zucchini  thinly and toss with olive oil in a separate bowl. Then drop the slices into the Parmesan mixture to coat each side. (If you're in a hurry or just impatient like me, you can also use a gallon-sized Ziploc bag for the shake-n-bake method.) Arrange zucchini in a single layer on the foil-lined cookie sheet. 

Bake for 30-35 minutes or until browned and crispy. Serve with dipping sauce.

Dipping Sauce

Combine 1/4 cup mayonnaise and 1 tbsp honey Dijon mustard. Stir until completely blended.