How to Make Crisp Zucchini in a Convection Oven

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A medium zucchini has two grams of fiber and less the one gram of fat. Make crisp zucchini in a convection oven with help from a national fitness champion in this free video clip.

Part of the Video Series: Delicious Recipes & Dietetics
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Video Transcript

Hi, I'm Chrisie Allemand, registered dietitian and founder of Nutrition Coach for Life. I want to show you how to make crispy zucchini in a convection oven. I just love zucchini. It tastes great and it's really good for you. A medium zucchini has two grams of fiber and less the one gram of fat. And only 33 calories. Here's what you'll need. One medium zucchini. A half a teaspoon sea salt. One teaspoon olive oil. One teaspoon smoked paprika. A quarter teaspoon of ground pepper. First you will slice the zucchini into a quarter inch thick slices using a sharp knife. Place the zucchini into a bowl, sprinkle with salt and toss it all together. Preheat your oven to 250 degrees Fahrenheit. Spray a baking dish with a non-stick cooking spray. Remove zucchini from the bowl and pat dry with a paper towel. Zucchini's about 95 percent water so if you want it crispy you don't want to skip this step. Place them on a baking sheet. Brush with oil and sprinkle with paprika and ground pepper. Bake 45 minutes then turn your oven off and let the chips remain inside until crispy, about one additional hour. Keeping them in your convection oven will also help to get your zucchini nice and crispy. And that is how you make crispy zucchini in a convection oven.

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