Zucchini and Yellow Squash Parmesan Crisps

Do you ever crave fried foods? Or am I the only one who will admit it? Well, I crave fried foods, but I don’t necessarily give in to my cravings. I find other ways to satiate the craving. Instead of battered and deep fried vegetables, how about something a little lighter and just as tasty?  Great taste, less guilt.

INGREDIENTS:

• 1 medium zucchini
• 1 medium yellow squash
• 1 1/2 tablespoons olive oil
• 1/3 cup grated Parmesan cheese
• 1/3 cup panko bread crumbs
• 1/2 tablespoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/8 teaspoon fresh ground pepper

DIRECTIONS:

1. Preheat oven to 450 F degrees . Meanwhile, coat a baking sheet with cooking spray. Set aside.
2. Cut zucchini and squash into 1/4 inch thick rounds.
3. Put zucchini and squash rounds into a large bowl and add olive oil. Toss to cover all the rounds.
4. In a smaller bowl, add Parmesan cheese, panko bread crumbs, garlic powder, Italian seasoning and pepper. Stir to mix well.
5. Dip each round into the Parmesan mixture. Be sure to evenly coat on both sides by pressing the coating on to stick.
6. Place dipped rounds onto prepared baking sheet in a single layer.
7. Bake zucchini and squash rounds for 25-30 minutes, until rounds are browned and crisp.
8. Serve immediately. I like to serve with a low fat zesty ranch dressing.

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