Zucchini Chips

Ingredients:

1/4 cup Homemade Breadcrumbs
1/4 cup grated Parmesan cheese (optional)
1/8 tsp black pepper
heaping 1/2 cup whole wheat flour
1 cup cold milk (I used oat milk)
1 tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 small zucchinis)
Preparation:

Preheat oven to 425 degrees.
In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir.
Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.
Nutritional Info:

Makes 2 servings.

Nutrients per serving: Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg

Notes:

These chips are best eaten right out of the oven. They don’t save well.

From The Joy of Clean Eating

Traditional Zucchini Pasta

2 lbs zucchini, sliced into 1/4 in discs
4 tbsp extra-virgin olive oil
2 cloves garlic, finely sliced
4 fresh basil leaves, torn
1 lb penne pasta, cooked and drained
1 cup smoked Provolone, cut into small cubes
1/2 cup Parmesan cheese, grated

Place zucchini discs into a colander, sprinkle with a pinch of salt and let sit for 5 to 10 minutes to drain excess liquid.

Add olive oil and garlic to large saucepan. Cook over low flame until garlic is golden brown. Stir in zucchini, basil and a pinch of salt. Cover and let simmer for 5 minutes.

Add cooked pasta to the saucepan. Stir well and cook over low heat until warmed through. Stir in Provolone.

Remove from heat, sprinkle with Parmesan cheese and serve.