baked parmesan zucchini

Name: Baked Parmesan Zucchini
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 4 small zucchini, scrubbed and sliced into 1/2 in slices; 2 - eggs or egg substitutes, beaten; 2 tablespoon(s) unbleached white flour; 3 tablespoon(s) parmesan cheese, fat-free; 1 teaspoon(s) oregano, dried; 1/2 teaspoon(s) basil, dried; 1 teaspoon(s) paprika; 1/2 teaspoon(s) garlic powder; 1 tablespoon(s) olive oil

(1 RATING)

84 Pinches 1 Photo

Rachel Burbank

Yuba City, CA

Updated on Sep 13, 2012

This is diabetic friendly

Rate

prep time 10 Min

cook time 10 Min

method ---

yield 6 @1/2 cup each

Ingredients

4 small zucchini, scrubbed and sliced into 1/2 in slices
2 - eggs or egg substitutes, beaten
2 tablespoons unbleached white flour
3 tablespoons parmesan cheese, fat-free
1 teaspoon oregano, dried
1/2 teaspoon basil, dried
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil

How To Make baked parmesan zucchini

Step 1

Preheat oven to 350. Dip each sliced zucchini in to beaten egg.

Step 2

In large plastic zip-top bag, combine the remaining ingredients except oil. Shake mixture well and add zucchini slices and shake well.
Step 3

Place the slices on a nonstick cookie sheet. Drizzle with olive oil and bake for 7-8 minutes or until golden brown.
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