Per serving
- Calories
- 111 kcal
- Protein
- 5.7 g
- Carbohydrates
- 8.3 g
- Fat
- 6.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Zucchini150 g
- Parmigiano Reggiano10 g
- Breadcrumbs5 g
- Extra virgin olive oil3 g
- Black pepperto taste
Contains: gluten, lactose,
In season: June – September
Method
- Heat a fan oven to 210 °C and line a baking tray with baking paper.
- Meanwhile wash the courgette, trim it and cut it into thin rounds about 3 mm thick; spread them on a tea towel and pat until dry.
- Finely grate the Parmigiano Reggiano and mix it on a plate with the breadcrumbs and black pepper.
- Toss the rounds with the oil in a bowl, then press them one at a time into the coating so it sticks.
- Lay them on the tray in a single layer, without overlapping, and bake for 20 minutes, until golden and crisp at the edges; lift them off with a spatula after a couple of minutes.
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