Pregnancy Friendly Gluten Free Zucchini Parmesan Chips
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Learn more →Ingredients
4 servings
- 2 medium zucchini (about 1 lb total)
- ½ cup gluten free panko breadcrumbs
- ½ cup finely grated parmesan cheese
- ½ tsp garlic powder
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- olive oil cooking spray
For serving
- marinara sauce, for dipping (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a large baking sheet and coat the rack with olive oil cooking spray.
- 2
In a shallow bowl, combine the gluten free panko, Parmesan, garlic powder, oregano, smoked paprika, black pepper, and salt. Stir until evenly mixed. In a second shallow bowl, add the lightly beaten eggs.
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