Parmesan Cheese Crisps Laced with Zucchini & Carrots

This recipe made SO much food!!!! Way more than expected. I made some changes... I added onions, browned the chicken by itself with salt, pepper and garlic and then kind of stir fried all the veggies... I didn't use as much of the garlic, probably 8 cloves worth instead of 12. I used some corn starch to thicken the "sauce" though it didn't thicken much but it's ok since I didn't use as much water, therefore it coated the pasta without leaving a mess at the bottom.

The cheese did not melt into the sauce, it globbed together. I had to fish it out and then add Parmesan as a topping instead. I used the full amount of carrots but couldn't even fit the full amount of zucchini in the large, deep skillet I had! That's a heck of a lot of veggies... I had to cook things in stages and add it to a humongous bowl afterward, to toss everything together. Next time I will definitely halve the recipe. 5/6 people in my family liked it. I served this food with honey-yogurt berry salad and a green salad to make a filling but low fat meal.

Parmesan Cheese Crisps Laced with Zucchini & Carrots

INGREDIENTS

1 cup Parmesan cheese, freshly shredded (keep in longer shreds)

½ cup shredded zucchini and/or carrots

Parchment paper or silpat mat

INSTRUCTIONS

• Preheat oven to 375 degrees F.
• Using a paper towel, remove excess moisture from shredded zucchini and carrots.
• Combine Parmesan cheese and shredded vegetables.
• Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.
• Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.
• Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.
• Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.

READ MORE >>>>> Parmesan Cheese Crisps Laced with Zucchini & Carrots @ dinner-mom.com

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