Snack

Zucchini Chips with Parmesan garlic Greek yogurt dip is for Snack.

Zucchini Chips with Parmesan garlic Greek yogurt dip takes 10 minutes to prepare.

Zucchini Chips with Parmesan garlic Greek yogurt dip takes 20 minutes to cook.

Zucchini Chips with Parmesan garlic Greek yogurt dip makes 2 servings.

The ingredients for Zucchini Chips with Parmesan garlic Greek yogurt dip are:

1 cup, sliced Zucchini
30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
0.25 tsp Cayenne Pepper (Ground)
0.5 tsp Paprika
1 tsp Worchester sauce
10 mL Water, tap
0.5 tsp Sea salt
1 serving Egg - Large (1 egg)
0.5 serving great value greek nonfat yogurt (plain) - 1 c.
2 tbsp Parmesan Cheese, grated
1.5 tsp Garlic Salt

Here is how you make Zucchini Chips with Parmesan garlic Greek yogurt dip:

Heat oven to 350. Place zucchini into a bowl and cut into 1/4 inch slices Mix egg and water together then pour over zucchini slices and mix well until zucchini is coated. In a shallow bowl or pie pan. Mix panko crumbs, Parmesan cheese, cayenne pepper, paprika, and sea salt together. Dip zucchini slices in bread-crumb mixture until both sides are covered. Cover cookie sheet with parchment paper and place zucchini slices on it in a single layer. Put in oven and bake for 20 minutes or until zucchini gets brown and crispy. Mix dip while zucchini in baking. Serving Size: 2 1/2 cup servings Number of Servings: 2Recipe submitted by SparkPeople user SQUEAKYMOOMOO.

The nutritional information for Zucchini Chips with Parmesan garlic Greek yogurt dip is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 159.2

• Total Fat: 4.1 g
• Cholesterol: 114.0 mg
• Sodium: 1,227.3 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 2.0 g
• Protein: 13.0 g

The dietary needs meet for Zucchini Chips with Parmesan garlic Greek yogurt dip is Gluten Free