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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is such a tasty and healthy snack, and so simple. Recipe courtesy of Cooking Light magazine, and a real Keeper in my family! Wonderful to dip in Ranch dressing too! The kids even ask for this as a snack! Ingredients:
2 1/2 cups zucchini, sliced 1/4 inch thick |
1/4 cup dry italian style breadcrumbs |
1/4 cup fresh parmesan cheese, grated |
1/4 teaspoon seasoning salt |
1/4 teaspoon garlic powder |
1/8 teaspoon fresh ground black pepper |
2 tablespoons whole milk |
pam cooking spray |
Directions:
1. Preheat oven to 425°F.
2. Combine all ingredients except for zucchini and milk in a medium bowl, stirring well with a whisk.
3. Place milk in shallow bowl.
4. Dip zucchini slices in milk, and dredge in breadcrumb mixture.
5. Place coated slices on an ovenproof wire rack coated with Pam cooking spray. Place rack on a cookie sheet.
6. Bake at 425°F for 25 to 30 minutes, or until browned and slightly crisp.
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