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Zucchini Parmesan Rounds
25 min Prep Time
15 min Cook Time
40 min Total Time
4 Servings
166 Calories
13g Carbohydrates
8g Total Fat
9g
Ingredients
- 2 medium zucchini (about ¾ pound)
- 1 tablespoon olive oil
- ½ cup (2 ounces) grated Parmesan cheese
- ½ cup plain dry bread crumbs
- ⅛ teaspoon salt
- Pepper to taste
- ¼ teaspoon smoked paprika
- 1 egg white, lightly beaten
Instructions
- Preheat oven to 350° F. Lightly coat a baking sheet with cooking spray.
- Slice zucchini into ¼-inch thick rounds. Toss with olive oil in a bowl.
- In a separate bowl, combine Parmesan, bread crumbs, salt, pepper and paprika.
- Dip each zucchini round in egg white, then press into Parmesan mixture to coat both sides.
- Arrange in single layer on prepared baking sheet.
- Bake 10-15 minutes until golden brown and crisp. Serve warm.
Notes/Additions
- For extra crispiness, broil for 1-2 minutes at the end.
- Substitute panko for regular bread crumbs for more texture.
- Best served immediately after baking.
NUTRITION FACTS
PER SERVING
Calories: 166
Protein: 9g
Carbohydrate: 13g
Fiber: 2g
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 12mg
Calcium: 34% DV
Sodium: 374mg
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