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Ways to Serve Zucchini

Zucchini Parmesan Crisps float on a bed of shredded zucchini on Wednesday, Aug. 23, 2017, in St. Louis. Photo by J.B. Forbes, jforbes@post-dispatch.com

Yield: 6 servings

2 tablespoons olive oil

1. Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.

2. Slice the zucchini into ¼-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Per serving: 116 calories; 7g fat; 2g saturated fat; 6mg cholesterol; 5g protein; 9g carbohydrate; 2g sugar; 1g fiber; 270mg sodium; 101mg calcium

Adapted from a recipe by Ellie Krieger