We know they're good for us, but sometimes, it's hard to convince ourselves to get our recommended serving of vegetables into our stomachs each day. Unfortunately, a big stalk of broccoli just doesn't always look as appetizing as a thick, juicy cheeseburger! But luckily, these Parmesan zucchini crisps are the perfect way to get a serving of vegetables while still getting your cheese fix. They're as addictive and tasty as these McDonald's copycat hashbrowns you can make at home, but way healthier…aside from all that yummy cheese, that is.
Here's what you'll need:
- 2–3 zucchini
- 2 cloves of minced garlic
- 1/3 cup grated Parmesan cheese
- 2 Tbsp milk
- salt and pepper, to taste
- olive oil
Here’s what you’ll do:
- Preheat oven to 425 ºF. Lightly grease a baking sheet with some olive oil.
- Put the milk in one bowl and mix the Parmesan cheese, salt, and pepper together in a separate bowl.
- Cut the zucchini into thin slices. It’s up to you to decide how thick you want them, but the thinner they are, the crispier they’ll be.
- Dip the zucchini slices in the milk and shake off any excess. Press each slice into the Parmesan until each side is coated with the cheese mixture.
- Place the zucchini slices on the oiled baking sheet. Top them with a little bit of the minced garlic.
- Bake the zucchini until it’s a nice golden brown and tender, about 30–35 minutes.
I’m proud to say that I’ve tried this recipe more than a few times, and it always manages to turn my stomach into a black hole — I can eat about two or three entire zucchinis in one sitting if they’re prepared like this! I always like to enjoy mine with a bit of marinara sauce, but they’re perfectly scrumptious by themselves. Trust me when I say that once your family gets a taste of these crisps, the greasy, processed potato chips in the pantry will never be eaten again.
Don't these look amazing? SHARE this video with everyone you know and help the world see that vegetables can be delectable!
Source: How to make healthy baked zucchini chips by littlethings on Rumble
