oven-baked parmesan zucchini

Name: Oven-Baked Parmesan Zucchini
Prep time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 small zucchini, scrubbed and diagonally sliced, about 1/2 inch thick; 2 large eggs or egg substitutes, beaten; 2 tablespoon(s) unbleached white flour; 3 tablespoon(s) parmesan cheese; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) dried basil; 1 teaspoon(s) paprika; 1/2 teaspoon(s) garlic powder; 1 tablespoon(s) olive oil

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Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

This recipe is from Diabetic Meals - In 30 Minutes--Or Less! Even though this recipe is from a diabetic cookbook, it is basically a regular recipe. Cooking time is listed in the last 'Direction' section, since the posting form only allows time at 5 minute incruments.

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yield 6 (1/2 cup) servings

prep time 30 Min

method Bake

Ingredients For oven-baked parmesan zucchini

4 sm

zucchini, scrubbed and diagonally sliced, about 1/2 inch thick
2 lg

eggs or egg substitutes, beaten
2 Tbsp

unbleached white flour
3 Tbsp

parmesan cheese
1 tsp

dried oregano
1/2 tsp

dried basil
1 tsp

paprika
1/2 tsp

garlic powder
1 Tbsp

olive oil

How To Make oven-baked parmesan zucchini

1
Preheat oven to 350 degrees. Dip each zucchini slice into the beaten egg.

2
In a large plastic zip-top bag, combine the remaining ingredients except the oil. Shake the mixture well. Add the zucchini slices and shake well.
3
Place zucchini slices on a nonstick cookie sheet. Drizzle slices with the olive oil.
4
Bake 7-8 minutes, until zucchini is golden brown. (Posting form will not allow you to put exact minutes, so have only listed here.)
5
Nutrition: 51 cal, 25 cal from fat, 3g total fat (1g sat), 1 mg cholesterol, 57 mg sod, 4g carb, 1g fiber, 2g sugars, 3g protein Exchanges: 1 Vegetable, 1/2 Fat
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