Eating clean is a goal I try to attain each week. While it’s easy for me, it’s not always so effortless to get my husband as excited as I am about the food that will grace his plate during dinnertime. I wouldn’t say that Brett is a complainer, but deep down I know he’s a rice and gravy type of guy.
In the past month, I’ve made an attempt to shape up our eating lifestyle. Cleaner recipes have made a comeback, but I’ve made exceptions for Brett along the way. For example, when I’ve opted for zucchini noodles, I went ahead and boiled pasta noodles for him; and when I cooked a paleo inspired roast, I made sure to boil rice for Brett. So, if you’re struggling with the idea of introducing a diet to your family, know that a clean eating diet can be altered for your carb/sugar loving clan. And between you and me, I feel like I’m slowly winning Brett’s heart to the diet that seems to be the craze these days.
One thing I know for sure is that I knocked it out of the ballpark with a new recipe a few weeks ago. And good news, I’m sharing the recipe with you guys tonight. I’m calling these my Husband Approved Zucchini Crisps. Brett complimented me on this recipe probably three or four times while he gobbled these up the first night I made them. The recipe is extremely simple and has become a weekly staple.
Husband Approved Zucchini Crisps
To begin, preheat your oven to 450 degrees. Then wash your zucchini and slice them thinly, about 3-4 mm wide.
Then toss the zucchini into a medium size bowl and coat with olive oil, salt and pepper.
Distribute them evenly onto a lined baking sheet.
Place a sprinkle of parmesan cheese onto each zucchini slice, then pop them into the oven for 15-20 minutes
Voila, a yummy, nutritious side dish!
I’m hoping in the coming weeks to share more clean eating recipes approved by Brett, but until then I hope that this side dish inspires you to give clean eating a try.
- 2 zucchini
- 1 tablespoon of olive oil
- ½ teaspoon of salt & pepper
- ¼ cup parmesan cheese
- Preheat your oven to 450 degrees.
- Slice each zucchini evenly, aim for a thickness of about 3-4 mm.
- Place the sliced zucchini in a medium to large bowl and toss in olive oil, salt and pepper.
- Then onto a lined baking sheet evenly distribute each sliced zucchini.
- Top each sliced zucchini with parmesan cheese then pop into the oven for 15-20 minutes.