Time
10 min
Serving
4 persons
Calories
206
A simple twist on the Parmesan crisp introducing texture, mild sweetness, and added fiber, with colorful vegetables making it visually appealing.
Ingredients
- shredded zucchini: 0.75 cup (fresh)
- shredded carrots: 0.25 cup (fresh)
- freshly shredded Parmesan cheese: 2 cups
- olive oil: 1 Tbsp
- black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375°F. Prepare a cookie sheet with parchment paper or a Silpat mat.
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Wrap shredded vegetables in a paper towel and wring out excess moisture.
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Mix all ingredients in a medium bowl until thoroughly combined.
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Place tablespoon-sized mounds onto the prepared cookie sheet.
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Bake for 7–10 minutes until lightly browned.
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Let cool for 2–3 minutes and remove from cookie sheet.
