Jo Cooks · by Joanna Cismaru★ 4.6 (73)
Baked Parmesan Zucchini Crisps
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 17%
CARBS 33G62% OF CAL
3G FIBER1G ADDED3G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 6G24% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin sliced zucchini coated in breadcrumbs and Parmesan, then baked until crispy. A lighter, baked alternative to fried snacks with a savory, satisfying crunch.
starteramerican🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 medium zucchinis (thinly sliced to about 1/4-inch thick rounds)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 cups Panko breadcrumbs
- ½ cup Parmesan cheese (grated)
- 1 teaspoon oregano (dried)
- 1 cup all-purpose flour
- 3 large eggs (beaten)
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 17%
CARBS 33G62% OF CAL
3G FIBER1G ADDED3G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 6G24% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 407mg
- Total sugar
- 4g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 347mg
- Calcium
- 132mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 407MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.