Harvest of the Month: Zucchini Chips
- 2 zucchini sliced to 1/4 inch thickness
- 1/4 cup skim milk in a shallow bowl
- 1/4 cup breadcrumbs
- 1/4 cup shredded parmesean cheese
- 1/2 tsp garlic powder
- 1/8 tsp ground black pepper
Preheat oven to 475 degrees and spray a baking sheet with cooking spray.
Prepare the crust: Combine breadcrumbs, parmesean cheese, garlic powder and black pepper in a bowl.
Assemble breading station: Place zucchini in one bowl, milk in a second and the crust mixture in a third.
Dip your chips: Take a zucchini chip, dip in the milk and then dip into the bowl of crust mixture, coating both sides of the zucchini. Place on baking sheet with space between each chip.
Bake for 10-12 minutes until you notice the crust starting to brown.
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