Zucchini chips

Zucchini is a staple in my household.  It is very versatile and packed with nutrients.  Due to its high water percentage, zucchini is very low in calories, carbs and sugars, but high in essential nutrients like potassium, manganese, and antioxidants like vitamin C and vitamin A. 

Zucchini is in full bloom in my garden.  I'm starting to stock my drawers with recipes for the summer harvest.  This recipe is one of my all time favorites, even my kids love them! 

Zucchini Chips

Ingredients:

1/2 cup Panko bread crumbs

1/4 cup Basil leaves (optional)

1/4 tsp kosher salt

1/4 cup parmesan

Zucchini cut into 1/4'' rounds

1 TBL Olive oil

Directions:

Preheat oven to 450°. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.