Crispy Parmesan Zucchini Chips

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

Crispy Parmesan Zucchini Chips

YOUR SOLIN GENERATED RECIPE

Crispy Parmesan Zucchini Chips

Enjoy a crispy, savory, and slightly cheesy take on zucchini chips. Lightly breaded zucchini rounds are enhanced with the nutty richness of grated Parmesan and the delicate crunch of panko breadcrumbs, then baked to perfection. A perfect option for a satisfying breakfast, lunch, or dinner that strikes a balance between indulgence and clean eating.

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NUTRITION

561kcal
Protein
33.3g
Fat
35.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (approx. 300g)

1/2 cup grated Parmesan Cheese (approx. 50g)

1/3 cup Panko Breadcrumbs (approx. 25g)

1 large Egg

1 large Egg White

1 tablespoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into 1/4-inch thick rounds. Lightly sprinkle with salt and pepper.

  • 3

    In a shallow dish, mix the panko breadcrumbs with grated Parmesan cheese.

  • 4

    In a separate bowl, whisk together the whole egg and egg white until smooth.

  • 5

    Dip each zucchini round into the egg mixture, ensuring a light coat, then dredge in the breadcrumb mixture, pressing gently so the coating sticks.

  • 6

    Place the coated zucchini rounds on the prepared baking sheet. Brush or lightly spray the tops with olive oil.

  • 7

    Bake in the preheated oven for 20-25 minutes until the zucchini chips are golden and crispy, flipping them halfway through for even browning.

  • 8

    Allow them to cool for a few minutes before serving to enhance crunchiness.

Crispy Parmesan Zucchini Chips

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

Crispy Parmesan Zucchini Chips

YOUR SOLIN GENERATED RECIPE

Crispy Parmesan Zucchini Chips

Enjoy a crispy, savory, and slightly cheesy take on zucchini chips. Lightly breaded zucchini rounds are enhanced with the nutty richness of grated Parmesan and the delicate crunch of panko breadcrumbs, then baked to perfection. A perfect option for a satisfying breakfast, lunch, or dinner that strikes a balance between indulgence and clean eating.

NUTRITION

561kcal
Protein
33.3g
Fat
35.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (approx. 300g)

1/2 cup grated Parmesan Cheese (approx. 50g)

1/3 cup Panko Breadcrumbs (approx. 25g)

1 large Egg

1 large Egg White

1 tablespoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into 1/4-inch thick rounds. Lightly sprinkle with salt and pepper.

  • 3

    In a shallow dish, mix the panko breadcrumbs with grated Parmesan cheese.

  • 4

    In a separate bowl, whisk together the whole egg and egg white until smooth.

  • 5

    Dip each zucchini round into the egg mixture, ensuring a light coat, then dredge in the breadcrumb mixture, pressing gently so the coating sticks.

  • 6

    Place the coated zucchini rounds on the prepared baking sheet. Brush or lightly spray the tops with olive oil.

  • 7

    Bake in the preheated oven for 20-25 minutes until the zucchini chips are golden and crispy, flipping them halfway through for even browning.

  • 8

    Allow them to cool for a few minutes before serving to enhance crunchiness.