Zucchini Chips with Parmesan

Recipe from Tamara, The Difference 

These zucchini chips are amazing! Coated with olive oil, spices and parmesan, then baked into crispy perfection, they’re one of my favorite ways of making zucchini for my family.

 Prep Time

40 mins

Cook Time

30 mins

Total Time

1 hr 10 mins

Ingredients

▢ Olive oil spray

▢ 2 medium zucchini about 1 lb. total weight

▢ 1 ¼ teaspoon Diamond Crystal kosher salt divided (not fine salt)

▢ ½ teaspoon garlic powder

▢ ¼ teaspoon black pepper

▢ ¼ cup dry-grated Parmesan (not shredded)

Instructions

  • Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and coat it with olive oil spray.
  • Slice the zucchini into ⅛-inch-thick rounds. Sprinkle the slices with 1 teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This should draw some of the water out. After 30 minutes, rinse and blot dry the zucchini slices using paper towels. 
  • Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
  • Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining ¼ teaspoon of kosher salt, black pepper, garlic powder, and grated Parmesan.
  • Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 min. 

Nutrition Per Serving

Serving: 0.25recipe | Calories: 106kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Sodium: 260mg | Fiber: 1g | Sugar 1g


Carrot Soup

Recipe from Kate, ITS

This recipe is adapted from a New York Times recipe.

Ingredients

▢ 4-5 cloves garlic, minced

▢ 2 yellow onions, diced

▢ 2 tablespoons olive oil

▢ 2 lbs. carrots, diced

▢ 2-3 Yukon gold potatoes, peeled and diced

▢ 2 tablespoons grated fresh ginger root

▢ 6-7 cups vegetable broth

▢ Salt and freshly ground pepper to taste

▢ ½ cup coconut milk, optional

Preparation

In a large pot, over medium heat, sauté the onions in the olive oil until translucent, about 5 minutes. Add the garlic, ginger, salt, and pepper and sauté 2 more minutes. Add carrots, potatoes, and broth, cover and simmer for 20-30 minutes, or until the carrots and potatoes are tender.

Remove the pot from the heat. Puree with immersion blender or in batches in a blender. Add more broth if necessary, to achieve the desired consistency. Stir in coconut milk. Taste and adjust seasoning.