If you’re looking for a healthy snack recipe that doubles as a healthy game day recipe and makes the perfect decadent-feeling low-calorie snack recipe, then look no further! Here we get the Zucchini parmesan rounds… Yummy!
Also, if you’ve been reading our posts by now you know that we’re girls who truly love their veggies–and that it wasn’t always that way for us!
In fact, if you read our latest book The Nutrition Twins Veggie Cure, you know that growing up, the second our mom would turn her back to do the dishes, we’d feed our salad that she served with dinner to our best friend, Mary, and her black lab Buddy who was waiting to play with us!
Veggie Drama: Overcame!
There are many reasons we’ve been able to be those lucky girls who just now love their veggies–and it’s recipes like this that are one reason we made the switch. Eating veggies that taste like this made it easy! Yep, mix it up with delicious flavors and you certainly have our mouths watering.
When we saw this brown and crispy zucchini with Parmesan cheese from DairyMakesSense.com, and for only 140 calories, we have to admit we were chomping at the bit to try it! 😉
And if you need help making the switch too, we’ve got some delish recipes like Easy Crunchy Braised Cabbage, Colorful Detox Salad, Caramelized Cauliflower with Olive Oil and Lemon Juice, Easy Peasy Seasoned Brussel Sprouts, Roasted detoxifying Veggies. And now this yumster!
Zucchini Parmesan Rounds:
- Servings: 4
- Prep time: 15 mins
- Cook time: 10 mins
Total time: 25 mins - Created by: Midwest Dairy Association
Ingredients
- Non-stick cooking spray
- 2 medium zucchini (about ¾ pound)
- 1 tablespoon olive oil
- ½ cup freshly grated Parmesan cheese (about 2 ounces)
- ½ cup plain dry bread crumbs
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- Paprika to taste
Preparation
1. Preheat oven to 450° F. Lightly coat a baking sheet with non-stick cooking spray. Slice zucchini into ¼-inch thick rounds, leaving green skin on.
2. Place rounds in a resealable plastic bag with olive oil; shake to coat all sides. Combine Parmesan cheese, bread crumbs, salt, pepper, and paprika in a small bowl.
3. Press each zucchini round into the Parmesan mixture, coating on both sides.
4. Place a single layer on the prepared baking sheet.
5. Bake until browned and crisp, about 10 minutes. Remove with a spatula. Serve warm.
Zucchini Parmesan Rounds – Nutritional Facts Per Serving
- Calories: 140
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 330mg
- Carbohydrates: 13g
- Dietary Fiber: 2g
- Protein: 7g (3.8g from dairy)
- Calcium: 15% Daily Value
See more at: DairyMakesSense.com
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The Nutrition Twins work with DairyMakesSense.com to help educate people about dairy foods.
- Non-stick cooking spray
- 2 medium zucchini (about ¾ pound)
- 1 tablespoon olive oil
- ½ cup freshly grated Parmesan cheese (about 2 ounces)
- ½ cup plain dry bread crumbs
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- Paprika to taste
- Preheat oven to 450° F. Lightly coat a baking sheet with non-stick cooking spray. Slice zucchini into ¼-inch thick rounds, leaving green skin on. Place rounds in a resealable plastic bag with olive oil; shake to coat all sides. Combine Parmesan cheese, bread crumbs, salt, pepper and paprika in a small bowl. Press each zucchini round into the Parmesan mixture, coating on both sides. Place in a single layer on prepared baking sheet. Bake until browned and crisp, about 10 minutes. Remove with spatula. Serve warm.
