Skinny Zucchini Crisps Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
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Directions: |
Directions:Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately. |
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Personal
Notes: |
Personal
Notes: The next time you're throwing a party, you should prepare Skinny Zucchini Crisps for your guests. This healthy appetizer recipe is light, crispy and bursting with refreshing flavors. It's very different from most kinds of appetizers, because it satisfies your hunger without making you feel like you ate too much. Dip them in your favorite light sauce (such as Ranch dressing or marinara sauce), and these treats are guaranteed to please a crowd. They can be made in under 30 minutes, which means you can spend more time with your guests and less time in the kitchen!
Nutritional Information
Per Serving
Calories: 315.1
Total Fat: 14.8 g
Saturated Fat: 3.8 g
Total Carbohydrates: 31.7 g
Dietary Fiber: 1.7 g
Sugars: 2.1 g
Protein: 13.4 g
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