Here is a way to mix up your veggies with dinner. My kids are picky on cooked veggies but they love these! Watch them close in the oven so they don’t over cook. I had to take some of the small ones out earlier and leave the larger pieces in for a few extra minutes.
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs (I use Glutino Gluten Free)
- 1/8 teaspoon salt
- Freshly ground black pepper
Preheat oven to 450 degrees. Slice the zucchini into 1/4-inch thick rounds. In a bowl, toss the zucchini with oil. In a small bowl, combine the parmesan, bread crumbs, salt, and a dash of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake 20-25 minute or until crispy.
87 Calories, 5g Fat, 1g Fiber, 3g Sugar, 3g Protein