Parmesan Zucchini Rounds

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  • 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

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