Thursday, January 15, 2015

Baked Zucchini Parmesan Rounds

Oh my word, y'all. 

Let me just say that this recipe happened completely by accident, as many of my best dishes do. I started out trying to make a Pinterest recipe, but about two steps in, I changed it. I just can't leave well-enough alone. And that can be a good thing. 

I started by grating 1/2 of a medium-sized zucchini (probably about 3/4 cup). 


To the zucchini, I added a cup and a half of fresh graded Parmesan, some salt and garlic powder, and maybe about an ounce or two of shredded mozzarella cheese (I had about an inch left in a two cup bag, so I just dumped it in). I added an egg and mixed it together by hand. 


Scoop out small amount of the zucchini mixture, place on a parchment-lined baking sheet, and flatten. 


Bake at 375 for 13 minutes. Switch to broil for two more minutes. 


Allow to cool on the pan for two minutes. They have a wonderful crisp on the outside with a warm, soft middle. These would be perfect to use as crackers for a dip or even as the crust for tiny, bite-sized pizzas... 

The real test was presenting one to my husband, who is not going low-carb with me. I gave him one to eat and watched as he took a rather tentative bite. 

His brow furrowed for a moment, and then his eyes got big. "This is amazing! What is this?"

"Zucchini, honey. It's zucchini."






5 comments:

  1. Yumm! These look amazingly delicious! =)

    ReplyDelete
  2. This bite size treats looks super yummy!

    ReplyDelete
    Replies
    1. Making them right now! They smell delicious. We are doing low carb and serving this with some Broccoli Cheese Soup. They look a bit runny. Was I supposed to squeeze the shredded zucchini before adding the ingredients? Thanks so much for the recipe.

      Delete
  3. Yes, ma'am! I must have forgotten to write that step.

    ReplyDelete