Parmesan-Crusted Zucchini Wheels
Total carbohydrates: 3 grams per serving
Hands-on time: 15 minutes
Total time: 35 minutes
This recipe is easily doubled, which is good, because you will need to double it if you’re trying to make enough to actually serve instead of just gobbling them off the baking sheet (my teenagers can eat an entire pan of these before they even cool down). I want to call them “chips,” but they’re not really chips; they’re tender squash slices topped with a crackly, cheesy crust. You can make them as a nutrient-packed finger food, or you can serve them on people’s plates, as a dinner side, to be eaten with knife and fork. Either way, just don’t skimp on the cheese. And do feel free to add a slice of pepperoni and/or a teeny spoonful of tomato sauce under the cheese, and then you can call it pizza.
Olive oil spray (or olive oil)
¼ cup finely grated parmesan (ideally freshly grated)
¼ teaspoon kosher salt (or half as much table salt)
¼ teaspoon garlic powder
½ teaspoon paprika or (if you like smoky) smoked paprika
1 medium zucchini, sliced into ¼-inch-thick rounds
1. Heat the oven to 425° F. Cover a baking sheet with parchment paper or foil, then lightly spray or brush the paper or foil with oil.
2. In a small bowl, mix together the cheese, salt, garlic powder, and paprika.
3. Arrange the zucchini slices close together on the sheet, and sprinkle the parmesan mixture over it evenly. Use your fingers to organize the topping a little bit, pressing it out to the edge of each slice and redistributing clumps as needed.
4. Put the baking sheet in the middle of the oven, set a timer for 15 minutes, and check the zucchini when it rings: you want the cheese to be bubbling and browning and the squash to be tender. This will likely take another 5 or 10 minutes, but you just want to make sure the cheese doesn’t end up burning along the way. Serve right away or at room temperature.