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Parmesan Zucchini Crisps

These baked organic Parmesan zucchini crisps are crispy on the outside, and soft on the inside. I was browsing the Food Network website after I got home from work tonight and saw this baked zucchini crisp recipe from Ellie Krieger. I was so excited that I had all of the ingredients ready to go! They tasted just as delicious as they looked in the picture, so I had to share the recipe with you. You can make them lower in calories by only dipping one side in the bread crumb mixture. Although zucchini is technically a summer squash, we can buy them year round at the grocery store. I cannot believe Fall is here already! The first time I realized summer was coming to an end was during all of the back-to-school sales and commercials, but lately I have been seeing Halloween stuff already set up in the stores! And the PSL (pumpkin spice latte) already back at Starbucks a few weeks ago?! Time is just going by way too fast for me these days.

I am halfway through my pharmacy operations rotation, and bracing myself for what everyone says is the hardest rotation next – general medicine. I have been trying to get myself to study old material for the past few weeks, but every night I haven’t felt like studying. One of these nights I need to just grab a coffee and do it! Lately I have been feeling a little burnt out and needing a break from pharmacy school, but I keep reminding myself that it will be over in 6 months and I can finally be done with school and move on with my life. One of the hardest things is not knowing what lies ahead, but it is also exciting to not know what the future holds for me.

Parmesan Zucchini Crisps
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Prep time
10 mins
Cook time
25 mins
35 mins
Type: Side
Serves: 2
  • 2 medium zucchini
  • 1-2 tbsp olive oil
  • ⅓ cup Italian bread crumbs
  • ¼ cup freshly grated Parmesan cheese
  • Cayenne pepper, to taste
  1. Preheat oven to 400 degrees F.
  2. Slice zucchini into ¼ inch thick slices and add to a mixing bowl.
  3. Drizzle olive oil over the zucchini and toss well.
  4. Add bread crumbs and cheese to a separate plate and mix together.
  5. Press each zucchini slice into the bread crumb mixture on each side, and place on a greased baking sheet.
  6. Grate extra Parmesan cheese over the top, and sprinkle a little cayenne pepper (careful not to make them too spicy!).
  7. Bake for 20-25 minutes, until golden brown.
  8. Serve immediately.

Recipe adapted from Food Network: Zucchini Parmesan Crisps by Ellie Krieger, 2008

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Low-Fat Dark Chocolate Mousse

Once I finished my work at the hospital today, I was craving something sweet. The entire way home, I contemplated if I should make cookies or not. Basically, the debate was over making something healthy like a fruit bowl vs. buttery, fattening, no-good-for-you cookies that I wanted so badly!) to satisfy my craving for sweets. Usually when I crave an unhealthy dessert, I try searching the web for a lower fat version. After an unsuccessful search for a low-fat cookie recipe (I couldn’t convince myself cutting the calories was worth ending up with for a suboptimal taste), somehow my mind went to chocolate mousse. I know what you are thinking. Mousse is way worse for you than cookies! All of that heavy cream…arrghhh. I thought, no way is there a low-fat mousse recipe out there, but I gave it a shot and searched for one anyway.

I found a recipe by Ellie Krieger, and immediately I thought to myself, “Ellie Krieger has a mousse recipe?!…it must be low fat!!” I was right – she used TOFU of all things as the base. Just like the black bean brownies I tried the other day, I was really skeptical about using tofu for mousse. Her recipe has so many high reviews, I just had to give it a try. I used even less sugar than she did, and it came out perfect. I was completely amazed. I don’t think I will ever make mousse the traditional way again – who needs all of that fattening heavy cream when you can’t even tell the difference swapping it with tofu? It was so easy too, the hardest part is waiting for it to chill (I didn’t and it was still amazing!). You seriously have to try this…

5.0 from 1 reviews
Low-Fat Dark Chocolate Mousse
Prep time
Type: Dessert
Serves: 4
  • 6 ounces tofu, drained and cubed
  • 3 ounces semi-sweet Baker’s chocolate, chopped
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • Light whipped cream for topping, if desired
  1. In a blender, pulse tofu until smooth.
  2. Add chocolate and sugar to a small bowl and microwave for 30 seconds x3 (or until melted). Do not microwave all at once without taking breaks or it may burn.
  3. Transfer the chocolate to the blender and add the cocoa powder.
  4. Blend until smooth.
  5. Transfer to dessert dishes and chill for 1 hour.
  6. Top with light whipped cream and dark chocolate shavings if desired.
Makes four 3-oz shot glasses

Recipe adapted from Ellie Krieger, Dark Chocolate Mousse, 2005

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