This probably isn't the best picture however..... The empty space on the pan is from where I tried this delicious recipe. My 7 year old ate it with out blinking, so this is a great way to get your kids to eat zucchini without really even knowing it. These are very crunchy, and easy to make. I had 2 wheat dinner rolls in the fridge, so I just placed them in the blender to use for the bread crumbs.
1/2 cup dry whole wheat breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder (or more to taste)
1/4 teaspoon black pepper
1/4 cup low fat or skim milk
2 1/2 cups sliced zucchini (1/4 inch thick)
- Preheat oven to 425 degrees
- Combine the first 5 ingredients in a medium sized bowl
- Place milk in a shallow bowl and dip zucchini in the milk, then dredge them in breadcrumb mixture
- Place coated slices on oil sprayed baking sheet
- Bake up to 30 minutes, or until brown and crisp (I baked mine in a toaster oven, so the cooking time was significantly shortened
-Queenie Cuisine
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