Zucchini Oven Chips

Summer's almost here, and with it comes a whole new season of fruits and veggies to cook with! Zucchini is getting good again, so its about time to make that wonderful zucchini and basil soup again. Here's a new zucchini recipe that's a healthy side dish. It makes a great french fry substitute, especially if you cut the zucchini lengthwise into french fry shapes:

Zucchini Oven Chips

1/4 cup dry breadcrumbs

1/4 cup grated fresh Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

Freshly ground black pepper (to taste)

1 egg, lightly beaten

2 1/2 cups slices zucchini (about 2 small zucchinis)

Cooking spray

Preheat oven to 425.

Combine first 5 ingredients in a medium bowl, stirring with a whisk.  Place the beaten egg in a shallow bowl.  Dip zucchini slices in the egg, and dredge in the breadcrumb mixture.  

Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.  

Bake at 425 for 30 minutes or until browned and crisp.  Serve immediately.  Yield: 4 servings.  

Nutrition facts: I changed a few things from the original recipe from Cooking Light, but with the changes I made, I am guessing there are about 100 calories per serving.  To make it even lighter, sub fat free milk for the egg, and that will bring the calorie count down to 61 per serving (but the recipe turns out better with the egg coating!)