Prep Time: 5 mins
Cook Time: 10 mins
Meal Types:
Appetizers
Side Dishes
Snacks
Rating:
fatsecret members overall average rating
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A quick, healthy way to use some zucchini from your garden (or pantry).
Ingredients
Directions
- Pre-heat oven to 475° F (250° C).
- In one small bowl, stir together the bread crumbs, pepper and parmesan cheese.
- Place the egg whites in a separate bowl.
- Dip zucchini slices into the egg whites, then coat the breadcrumb mixture.
- Place on a greased baking sheet.
- Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
532 members have added this recipe to their cookbook.
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Reviews
So yummy! I didn't have any bread crumbs so I made my own out of Double Fiber wheat bread and put my own seasonings in it. These are best when served hot and fresh out of the oven, by the time I finished up the salad, fixed my plate, and one of my kid's plate, they were cold and not as yummy as the one I stole off the tray. lol Even, so I will definitely be making these again!
30 Jul 11 by member: kcook323
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they were very good, even my husband really liked them.
19 Aug 11 by member: greatgrandma2
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loved it! had to season the dry breadcrumbs myself.
26 Feb 12 by member: fifiandra
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Very good when eaten fresh out of the oven. They do not reheat well. Will make these again.
29 Oct 12 by member: sheavner
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Zucchini was great, however getting the crumbs to stick to the pieces was borderline impossible.
12 Nov 12 by member: alpha.dog
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Simply delicious when freshly baked
12 Feb 13 by member: ioana.m
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* opinions expressed on this site are those of the FatSecret members and do not necessarily reflect the views of The GI diet