Dogs 'n Chips for this Irish girl!

On Friday, Sabrina showed up on my doorstep with a nearly 3 pound zucchini looking right out of the Flintstones! I have been looking for a way to prepare it, in addition to the quiche. These chips were a fun experiment and a nice accompaniment to my grilled Hebrew National hot dogs (see below). I found Village Hearth Light Wheat Buns that have only 80 calories and 3 grams of fiber!

Zucchini Oven Chips










Ingredients
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Preparation
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Yield
4 servings (serving size: about 3/4 cup)

Nutritional Information
CALORIES 61(28% from fat); FAT 1.9g (sat 1g,mono 0.5g,poly 0.2g); PROTEIN 3.8g; CHOLESTEROL 5mg; CALCIUM 87mg; SODIUM 231mg; FIBER 1g; IRON 0.6mg; CARBOHYDRATE 7.6g