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  • Kim W.

    Zucchini Parmesan Crisps. 2 medium zucchini 1/4 c panko bread crumbs 1/4 c shredded parmesan cheese 1 Tbsp olive oil 1/4 tsp salt fresh cracked black pepper to taste

  • Melody Sparks

    zucchini crisps. Dipped in olive oil, then grated parmesan and panko (I would sub. almond flour or garbanzo bean flour) and bake! Eat immediately because they get soggy.

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