Crispy Parmesan Zucchini Chips with Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Parmesan Zucchini Chips with Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Parmesan Zucchini Chips with Greek Yogurt Dip

Enjoy these crunchy, savory zucchini chips baked to golden perfection with a crispy Parmesan coating, served alongside a refreshing Greek yogurt dip seasoned with lemon and dill. This dish offers a delightful contrast of textures and flavors, making it a satisfying option for any meal.

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NUTRITION

428kcal
Protein
39.6g
Fat
11.0g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (392g)

1/3 cup shredded Parmesan Cheese (30g)

1/3 cup Whole Wheat Breadcrumbs (30g)

2 large Egg Whites (66g)

1/2 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 cup Nonfat Greek Yogurt (120g)

1 teaspoon Lemon Juice

1/4 teaspoon Dried Dill

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and lightly coat a baking sheet with cooking spray.

  • 2

    Slice the zucchini into thin rounds (around 1/8 inch thick) and pat them dry with a paper towel.

  • 3

    In a shallow bowl, combine the shredded Parmesan, whole wheat breadcrumbs, garlic powder, salt, and black pepper.

  • 4

    In another bowl, whisk the egg whites until slightly frothy.

  • 5

    Dip each zucchini slice in the egg whites, then dredge in the Parmesan-breadcrumb mixture, pressing gently to help the coating stick.

  • 6

    Arrange the coated zucchini slices in a single layer on the prepared baking sheet.

  • 7

    Bake for 20-25 minutes until the chips are golden and crisp. Flip halfway through baking for even crispiness.

  • 8

    While baking, prepare the dip by mixing the nonfat Greek yogurt with lemon juice and dried dill in a small bowl.

  • 9

    Once the zucchini chips are done, remove them from the oven and let them cool slightly before serving with the yogurt dip.

Crispy Parmesan Zucchini Chips with Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Parmesan Zucchini Chips with Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Parmesan Zucchini Chips with Greek Yogurt Dip

Enjoy these crunchy, savory zucchini chips baked to golden perfection with a crispy Parmesan coating, served alongside a refreshing Greek yogurt dip seasoned with lemon and dill. This dish offers a delightful contrast of textures and flavors, making it a satisfying option for any meal.

NUTRITION

428kcal
Protein
39.6g
Fat
11.0g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (392g)

1/3 cup shredded Parmesan Cheese (30g)

1/3 cup Whole Wheat Breadcrumbs (30g)

2 large Egg Whites (66g)

1/2 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 cup Nonfat Greek Yogurt (120g)

1 teaspoon Lemon Juice

1/4 teaspoon Dried Dill

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and lightly coat a baking sheet with cooking spray.

  • 2

    Slice the zucchini into thin rounds (around 1/8 inch thick) and pat them dry with a paper towel.

  • 3

    In a shallow bowl, combine the shredded Parmesan, whole wheat breadcrumbs, garlic powder, salt, and black pepper.

  • 4

    In another bowl, whisk the egg whites until slightly frothy.

  • 5

    Dip each zucchini slice in the egg whites, then dredge in the Parmesan-breadcrumb mixture, pressing gently to help the coating stick.

  • 6

    Arrange the coated zucchini slices in a single layer on the prepared baking sheet.

  • 7

    Bake for 20-25 minutes until the chips are golden and crisp. Flip halfway through baking for even crispiness.

  • 8

    While baking, prepare the dip by mixing the nonfat Greek yogurt with lemon juice and dried dill in a small bowl.

  • 9

    Once the zucchini chips are done, remove them from the oven and let them cool slightly before serving with the yogurt dip.