A cup of freshly shredded parmesan
½ cup shredded zucchini and carrots
To make:
Preheat the oven to 375 degrees F. Use a paper towel and remove all of the excess moisture from the zucchini and the carrots. Combine the parmesan with the shredded carrots and zucchini. Place tbsp drops of the veggie and cheese mixture on a baking sheet that has been lined with parchment paper. Flatten each drop using the back of the spoon.
Move any loose shreds back into place. Bake for about eight minutes or until the cheese crisps satar to sizzle and the edges turn brown. Remove from the oven and leave on the baking sheet for an additional five minutes. Transfer the crisps to a plate using a spatula. The crisps will start to harden. Serve the parmesan with zucchini crisps with your favorite entree as the perfect side. They also make a great appetizer.
