Saturday, December 8, 2012

Crispy. Tasty. Healthy. YES, PLEASE!

Lower your caloric intake this holiday season with this easy-to-make snack.

Jo’s Baked Zucchini Parmesan 

3 large zucchini, washed and sliced thin on the diagonal
2 whole wheat sliced bread heels, toasted and cooled
2 Tbsp grated parmesan cheese
dash oregano
dash garlic salt
dash pepper
1 egg
1/2 cup milk
cooking spray

Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
Beat one egg with milk in shallow bowl and drop zucchini slices into the liquid to coat. Make breadcrumbs by pulsing day-old or toasted whole wheat bread in blender or food processor- adding the cheese and herbs until fine bread crumbs form. Pour onto a large plate. Lightly bread the egg-covered zucchini slices and place on cookie sheet. Lightly spray top of zucchini slices with cooking spray and place into hot oven. Cook for 10 minutes, then turn the slices over and cook for another 10 minutes, watching to make sure the zucchini is crispy-browned, but does not burn. Serve with warmed organic tomato sauce for dipping. 

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