Saturday, July 14, 2012


1/4 Cup dry bread crumbs
1/4 cup grated fresh Parmesan Cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 cup milk skim (milk is a good way to keep it fat free)
2 1/2 cups zucchini slices ( 2 small)  1/4 inch thick slices

Preheat oven to 425 degrees

Combine the first 5 ingredients into a medium bowl, whisk to blend well. Place milk in a shallow bowl. Dip the zucchini slices in milk and dredge in the breadcrumb mixture. Place coated slices on an oven proof wire rack coated  with cooking spray, then place the rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
This is a great side dish in place of french pries, or even a snack instead of potato chips.

*Thanks to Lindsay for this recipe.  

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