Zucchini Parmesan Rounds

9 g
13 g
8 g
Total Fat
25 min
Prep Time
15 min
Cook Time


  • 2 medium zucchini (about ¾ pound)
  • 1 tablespoon olive oil
  • ½ cup (2 ounces) grated Parmesan cheese
  • ½ cup plain dry bread crumbs
  • ⅛ teaspoon salt and pepper to taste
  • ¼ teaspoon smoked paprika
  • 1 egg white, lightly beaten

Nutrition Facts

per serving

Calories: 166
Protein: 9 g
Carbohydrate: 13 g
Fiber: 2 g
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 12 mg
Calcium: 34% DV
Sodium: 374 mg


  1. Preheat oven to 350° F. Lightly coat a baking sheet with cooking spray. Slice zucchini into ¼-inch thick rounds. Place zucchini in a bowl with olive oil; stir to coat.
  2. Combine Parmesan cheese, bread crumbs, salt, pepper and paprika in a small bowl. Dip each zucchini slice in egg white. Press into the Parmesan mixture, coating on both sides. Place in a single layer on prepared baking sheet.
  3. Bake until browned and crisp, about 10 to 15 minutes. Remove with spatula. Serve warm.