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.
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."
More posts from
