Parmesan Zucchini Rounds
Try this Parmesan Zucchini Rounds recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 teaspoon garlic powder
- 2 egg whites
- 1/8 teaspoon black pepper
- 1/4 cup seasoned bread crumbs
- 1 oz parmesan freshly grated (i used the smallest holed
- 2 1/2 cups zucchini rounds sliced about 1/4†thick (this was about 2 small zucchini)
- Carbohydrate 9.84439375 g
- Cholesterol 0.14 mg
- Fat 0.7969875 g
- Fiber 0.706637512683868 g
- Protein 3.80746875 g
- Saturated Fat 0.19509875 g
- Serving Size 1 1 serving (38g)
- Sodium 273.701 mg
- Sugar 9.13775623731613 g
- Trans Fat 0.11541 g
- Calories 62 calories
Preheat oven to 425. Line two baking sheets with aluminum foil and place a wire baking rack on top (I used two metal cooling racks).Lightly mist the racks with cooking spray. Combine the Parmesan, bread crumbs, pepper and garlic powder in a shallow dish and mix together. In a small bowl, beat the two egg whites. Dip each zucchini round in the egg whites to coat both sides and then press each side of the round into the bread crumb/Parmesan mixture. Place the coated round on the wire rack on the baking sheet. Repeat with remaining zucchini rounds. Bake for 30-35 minutes until the Parmesan and bread crumb coating is browned and crisp. Serve immediately.
