Parmesan Zucchini Rounds
Ingredients
The coating
-
1
oz
Parmesan, freshly grated
-
¼
cup
seasoned bread crumbs
-
⅛
teaspoon
black pepper
-
¼
teaspoon
garlic powder
-
2
large
egg whites
The zucchini
-
2 ½
cups
zucchini rounds, sliced about ¼ inch thick
Instructions
- 1. Preheat the oven to 425°F and line two baking sheets with aluminum foil, placing a wire baking rack on top.
- 2. Mist the racks lightly with cooking spray.
- 3. In a shallow dish, combine the Parmesan, bread crumbs, pepper, and garlic powder.
- 4. In a small bowl, beat the egg whites.
- 5. Dip each zucchini round in the egg whites to coat, then press into the bread crumb mixture to coat both sides.
- 6. Place the coated rounds on the wire rack on the baking sheet.
- 7. Repeat with the remaining zucchini rounds.
- 8. Bake for 30-35 minutes until the coating is browned and crisp.
- 9. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
71
Total fat
2g
Total carbohydrates
7g
Total protein
6g
Sodium
20mg
Cholesterol
0mg
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