Zucchini Parmesan Rounds

7 g
Protein
140
Calories
13 g
Carbs
7 g
Total Fat
25 min
Prep Time
15 min
Cook Time
4
Servings
zucchini slices with toasted Parmesan cheese on top

Ingredients

  • 2 medium zucchini (about ¾ pound)
  • 1 tablespoon olive oil
  • ½ cup (2 ounces) grated Parmesan cheese
  • ½ cup plain dry bread crumbs
  • 1/8 teaspoon salt and pepper to taste
  • ¼ teaspoon smoked paprika
  • 1 egg white, lightly beaten

Nutrition Facts

per serving

Calories: 140
Protein: 7 g
Carbohydrate: 13 g
Fiber: 2 g
Total Fat: 7 g
Saturated fat: 2.5 g
Cholesterol: 10 mg
Calcium: 15% Daily Value
Sodium: 330 mg

Instructions

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.

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. Bake until browned and crisp, about 10 to 15 minutes. Remove with spatula. Serve warm.

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