What better way to eat more vegetables than to cover them with cheese! These zucchini crisps are really, really easy plus they taste great! Zucchini can be a challenging vegetable for some people, especially because it’s soggy. But baked like this makes it a winner in our house and I’m sure you’ll love them too. Zucchini has a really high water content, so cook more than you think you’ll need as they shrink a lot! I also like to cook these on a wire rack on top of a baking sheet so they get some airflow underneath. This helps them crisp up so they don’t get soggy bottoms.
1/2 zucchini, finely sliced (about 0.5cm slices)
2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 180C.
- Place the slices of zucchini on a wire rack that’s sitting on a baking tray (to catch any drips).
- Bake for 15 minutes or until the cheese starts to brown.
Sarah Moore is a mum, and university qualified Registered Nutritionist. She has 10 years’ experience working with families to improve their health and well-being. Sarah has a simplistic and practical approach to family nutrition and wants you to know that activated unicorn berries are not the answer to your health and wellness. You can find her on Facebook and Instagram for more healthy tips and tricks.