Now, zucchini have a high water content, so you can draw out some of the water by sprinkling the zucchini rounds with a little salt, leaving them for a few minutes, then blotting them dry. Plus, the crunch really comes from the bread crumb topping, which complements the zucchini rather nicely. Enjoy these zucchini rounds as they are, or dip into a little pot of low fat marinara sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
- 1 pound zucchini, sliced into 1/4-inch rounds
- 1 large egg white
- 3/4 cup fresh breadcrumbs, preferable from a whole grain bread
- 1/4 cup shredded parmesan
- Freshly ground black pepper
Preheat oven to 450 degrees.
Coat a large baking sheet with cooking spray.
Combine bread crumbs, parmesan and black pepper in a small bowl.
Dip zucchini rounds in egg white and press into bread crumb mixture. Place in a single layer on baking sheet.
Bake for 20 minutes, until bread crumbs are crisp and golden. Remove with a spatula and serve immediately with some warmed low-fat marinara sauce.
Per Serving: Calories 113, Calories from Fat 22, Total Fat 2.5g (sat 1g), Cholesterol 4mg, Sodium 255mg, Carbohydrate 16.6g, Fiber 1.8g, Protein 6.2g