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High Protein Recipes Vegetarian

Parmesan Cheese Crisps

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When I first made these crispy treats I thought they were a unique invention. Since then I’ve found various versions for them in many cookbooks. Here’s the basic recipe along with a few variations.

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper lightly brushed or sprayed with extra-virgin olive oil. Spread 1/2 cup of shredded fresh Parmesan or Parmesan-reggiano in a circle. You can make your circles any size you want. Bake until melted and browned on the underside – 7 to 10 minutes. Let crisps cool then peel off parchment paper.

Store in an airtight container in the fridge for up to a week.

They’re great to snack on, and garnish soups and salads.

Variations:

  • Place cookie cutters on parchment lined and oiled baking sheet. Sprinkle cheese inside cookie cutters. Remove cookie cutters and bake cheese as directed.
  • Sprinkle over cheese before baking:
    • crumbled bacon bits (real or soy)
    • cayenne pepper
    • crushed and dried red pepper
    • freshly ground peppercorns
    • sprinkle cheese overly thinly sliced ham or corned beef, bake as directed then top with lettuce or spinach leaves and roll into a tight tube as soon as you’re able to handle without burning yourself and before the cheese completely cools

 

High Protein Recipes

Zucchini Parmesania

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If you have any leftover Zucchini Fingers you can use them in this recipe but if you’re starting from scratch simply brush or spray 1/4 zucchini slices with a little olive oil and bake them in 350 degree oven for about 10 minutes until al dente, then continue with the recipe below.

Preheat oven to 350 degrees.

Place enough baked Zucchini Fingers in a lightly oiled casserole dish to make a single layer. Spoon tomato or red pepper pasta sauce over zucchini. Top with sliced or shredded mozzarella cheese (can also use nondairy cheese). Continue layering until all zucchini slices are used, ending with a layer of mozzarella or Parmesan.

Bake for twenty minutes until casserole is heated through and cheese is melted.


Ezine: Lose The Belly Fat

Sausage Zucchini Parmesania

Add crumbled sausage as a layer after the mozarella cheese.

High Protein Recipes Vegetarian

Parmesan Zucchini Fingers

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This recipe is a gradual evolution that started with the traditional breaded and fried zucchini fingers. Every time I made them though they became simpler and simpler as I eliminated ingredients. The final result is so easy and quick you’ll be turning to them whenever you have no time or energy to cook for dinner.

Preheat broiler.

Trim ends from zucchini. Slice zucchini lengthwise to make 1/4 inch thick slices. Arrange in one layer on oiled baking sheet (foil lined for easy cleanup). Top with shaved or shredded Parmesan cheese. Don’t use the kind of Parmesan that comes in a can and is grated so fine it is basically a powder.

Place under broiler for about two minutes. Check with a fork and when they are tender, remove from oven. That’s it, they’re done!

Reheat leftovers in toaster oven or oven. Microwaving them will make them soggy.