Zucchini Parmesan Crisps

• Cooking spray
• 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 F. Coat a baking sheet with cooking spray.
2. Slice the zucchini into 1/4-inch thick rounds.
3. In a medium bowl, toss the zucchini with the oil.
4. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper.
5. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
6. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.
7. Remove with spatula.
8. Serve immediately.
9. Per Serving:
10. (serving size, 1/2 cup)
11. Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg
12. Excellent Source of: Molybdenum, Vitamin C
13. Good Source of: Calcium, Manganese, Vitamin B6, Protein

cooking spray, zucchini, olive oil, freshly grated parmesan, bread crumbs, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe.html (may not work)