Cheesy Zucchini-Carrot Crisps

▢ 1 small zucchini (6 ounces)

▢ 1 small carrot, peeled ▢ 1⁄2 teaspoon salt

▢ 1⁄3 cup panko bread crumbs

▢ 1⁄4 cup shredded

1. Adjust oven rack to the upper-middle position and heat to 425 degrees. Line a rimmed baking sheet with parchment paper and spray with vegetable oil spray.

2. Trim off the ends of the zucchini and carrot. Shred zucchini and carrot on the large holes of a box grater.

3. Set a fine-mesh strainer over a large bowl. Transfer shredded vegetables to a strainer and sprinkle with salt. Stir until combined. Let sit for 10 minutes to drain.

4.Place a clean dish towel on counter. When salted vegetables are ready, transfer to the center of the dish towel. Gather the ends of towel together, twist tightly, and squeeze hard over the sink, cheddar cheese (1 ounce)

▢ 1 large egg, cracked into bowl and lightly beaten with fork

▢ 1⁄2 teaspoon garlic powder

draining as much liquid as possible. Discard any liquid from the large bowl and add vegetables to the bowl.

5. Add panko, cheddar, egg, and garlic powder to bowl with the vegetables. Stir mixture until combined.

6. Use a 1-tablespoon measuring spoon to scoop and drop the vegetable mixture onto a baking sheet in 12 mounds (about 1 heaping tablespoon each). Use your hand to gently press each mound to flatten into a thin circle.

7. Bake crisps until edges are browned, 13 to 15 minutes. Remove the baking sheet from the oven and place on a cooling rack. Let crisps cool for 10 minutes. Serve.