Ingredients
2
2 servings
- •nonstick cooking spray, optional
- •3 large zucchinis
- •1 cup whole wheat breadcrumbs, or panko crumbs (50 g)
- •½ cup grated parmesan cheese
- •2 teaspoons garlic powder
- •1 teaspoon paprika
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •1 teaspoon salt
- •½ teaspoon pepper
- •3 eggs, beaten
- •1 cup all-purpose flour
- •dipping sauce, optional
Instructions
- Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Cut each zucchini crosswise into ½-inch (1 cm) slices. Use a 1-inch (2 cm) round cookie cutter to punch out the center of each zucchini slice.
- In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
- Dredge the zucchini rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
- Arrange the zucchini rings on the baking sheet.
- Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 930
- Carbohydrate: 136g
- Fat: 22g
- Fiber: 11g
- Protein: 44g
- Sugar: 13g
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