I am not a big fan of zucchini, but I wanted to try this recipe out for a healthier snack alternative. I found they are best when warm.
Ingredients:
- 2 large zucchini, sliced into 1/4 inch disks
- 1/4 cup dry breadcrumbs (I like Panko,
but you could make your own ‘fiber one’ breadcrumbs or use whatever type
of bread crumbs you like)
- 1/4 cup grated fresh Parmesan cheese (or grated asiago cheese)
- 2 egg whites
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
*Optional season variations: 1/4
teaspoon of any of the following: dried onion powder, oregano, Mrs.Dash
seasoning, Cajun seasoning, Stevia, parsley, or basil
Cooking Directions:
1. Preheat oven to 450 degrees. Line baking
sheet with parchment paper (or foil will work, but parchment paper works
best), and spray with non-stick cooking spray.
2. Wash zucchini and slice into 1/4 inch slices.
3. Mix the bread crumbs, Parmesan and seasoning in one bowl. Place the egg whites in another bowl.
4. Dip zucchini slices in the egg whites, followed by the breadcrumb mixture, coating them evenly.
5. Spread zucchini out on in a single layer on
the baking sheet. Roast 7 minutes. Turn zucchini over. Roast another
7-8 minutes, or until coating is crispy and golden brown. Serve
immediately.
Sorry, no freezing instructions.
Servings: 4 (One Serving ~ About 1 Cup)
Calories: 60 Per Serving
Source: www.dashingdish.com
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