This is a delicious snack!
![ready!](https://pendolamama.co.ke/wp-content/uploads/2014/03/20140328-pizzafied-veggies-7.jpg)
I was wondering what to do with the rest of the herb mix that I used for the green eggs when I came across this recipe for zucchini parmesan crisps.
![slice](https://pendolamama.co.ke/wp-content/uploads/2014/03/20140328-pizzafied-veggies-1.jpg)
Cut two mediun sized zucchinis to 1/4 inch discs
![toss in the herb mix](https://pendolamama.co.ke/wp-content/uploads/2014/03/20140328-pizzafied-veggies-2.jpg)
Place them in a mixing bowl, add a tablespoon of the herb mix, a table spoon of olive oil and a prinkle of black pepper. Stir till all pieces are well coated
![prepare some rough slices of parmesan cheese](https://pendolamama.co.ke/wp-content/uploads/2014/03/20140328-pizzafied-veggies-3.jpg)
![brush an oven pan/sheet with oil, arrange the coated discs and top each with a piece or parmesan](https://pendolamama.co.ke/wp-content/uploads/2014/03/20140328-pizzafied-veggies-4.jpg)
Pre heat oven to 180°C and bake for 15 to 20 min. I baked for 30 min, but I think that was too much,.. 20 min should be just right.
![served](https://pendolamama.co.ke/wp-content/uploads/2014/03/20140328-pizzafied-veggies-10.jpg)
Serve them as an afternoon snack of appetiser before dinner with something to dip. I used the home made tomato paste for dipping (which BTW, also works great as a substitute for store bought ketchup)
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