Hot Zucchini Chips
Recipe: #25886
April 06, 2017
Categories: Side Dishes, Snacks, Cheese, Parmesan, Eggs, Game/Sports Day, Oven Bake, Vegetarian, Zucchini, Kosher Dairy, more
"From one of our national supermarkets monthly magazine Dec.'16."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (88.4 g)
- Calories 62.4
- Total Fat - 3.5 g
- Saturated Fat - 1.7 g
- Cholesterol - 58 mg
- Sodium - 392.7 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 0.7 g
- Sugars - 1.7 g
- Protein - 5.5 g
- Calcium - 114.4 mg
- Iron - 0.5 mg
- Vitamin C - 11.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 220C
Step 2
Line a baking tray with baking paper.
Step 3
Lightly which eggs in a shallow bowl and season with pepper.
Step 4
Combine polenta, parmesan, salt and garlic powder in a second shallow bowl.
Step 5
Trim ends from small zucchini, cut into quarters or sixths lengthwise depending on size.
Step 6
Dip each piece into egg then toss in polenta mixture to coat.
Step 7
Place on tray and bake for 15 to 20 minutes or until golden.
Step 8
Serve with good quality aioli, if desired.
Tips
No special items needed.
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