Low Carb Zucchini Parmesan Crisp (Edit recipe)

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This is the easiest recipe to make with your summer squash. You can use zucchini, or yellow squash for this recipe. It makes a great appetizer, or side dish. You will love every crispy bite!

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PREP TIME

15 minutes

COOK TIME

12 minutes

INGREDIENTS

3

Serves: 4

Ingredients

1 whole Zucchini, one medium zucchini, thinly sliced
1 1/2 cups Parmesan Cheese, finely grated
1/2 tsp Adobo Seasoning - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 425 degrees F.
Line a large baking sheet with parchment paper.
Slice your zucchini into thin rounds.
Grate your parmesan.
Sprinkle a thin layer of parmesan on the lined baking sheet, and then place the zucchini rounds over the layer of parm.
Season the zucchini with the Adobo Seasoning, and then sprinkle parm overtop of the zucchini.
Bake for 12 minutes.
Remove from the oven, and slide the zucchini parmesan crisp off of the baking sheet, to cool on the parchment on your countertop.
Once the crisp is cooled you can peel it off of the parchment, cut it up into separate pieces if desired, and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	131
Fat:	6 g
Carbohydrates:	7 g
Protein:	6 g
Cholesterol:	24 g
Sodium:	543 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.