Parmesan Zucchini Rounds

Parmesan Zucchini Rounds

Parmesan Zucchini Rounds


  • 1 ounce Parmesan, freshly grated
  • ¼ cup seasoned bread crumbs
  • 1/8 tsp black pepper
  • ¼ tsp garlic powder
  • 2 egg whites
  • 2 ½ cups zucchini rounds, sliced about 1/4” thick


  1. Peheat oven to 425F. Line two baking sheets with aluminum foil. Place a wire rack on top of the sheets and lightly mist racks with cooking spray.
  2. In a shallow dish, mix parmesan, bread crumbs, pepper and garlic powder until well combined. Set aside.
  3. Lightly whisk egg whites in a small bowl. Dip each piece of zucchini in egg whites then in the bread crumb mixture and flip both sides gently pressing the crumbs into the zucchini.
  4. Arrange zucchini rounds in a single layer on the prepared wire racks and bake for about 30-35 minutes until lightly brown and crisp. When done, remove with a spatula and serve immediately.
  5. Makes 4 servings

Nutrition Information:

yield: 4 servings | 71 calories | 7 g carbs | 2 g sugars | 2 g fat | 1 g saturated fat | 6 g protein | 1 g fiber | Smart Points: 2

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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