Baked Zucchini Coins
I got this from a magazine, I think Parents
- Preparing Time: 15 minutes
- Total Time: 35 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 egg large
- canola oil spray
- 1/2 cup whole-wheat panko bread crumbs
- 1/4 cup parmesan cheese grated
- 2 zucchini medium-sized, cut into 1/4-inch circles
- marinara sauce for dipping, optional
- Carbohydrate 38.0227425295533 g
- Cholesterol 186.12 mg
- Fat 5.41008000038624 g
- Fiber 5.43347510409577 g
- Protein 13.661712503938 g
- Saturated Fat 1.56376000006132 g
- Serving Size 1 1 Serving (469g)
- Sodium 498.270000505695 mg
- Sugar 32.5892674254575 g
- Trans Fat 1.04519500012742 g
- Calories 242 calories
1. Preheat the oven to 450F. 2. Combine bread crumbs, Parmesan, salt and garlic powder in a small bowl. Whisk the egg in a second bowl and place the flour in a third bowl. 3. Make an assembly line with the bowls. Dip the zucchini circles first into the flour, then the egg, and finally the bread-crumb mixture, coating them evenly. 4. Place on a baking rack set over a baking sheet and spray with oil. Pop into the oven for 20 minutes, or until bread crumbs are golden. Serve with marinara sauce, if desired.
