BAKED PARMESAN ZUCCHINI CRISPS
1 cup all-purpose flour
2 cups Panko breadcrumbs
½ cup grated Parmesan cheese
2 zucchinis, thinly sliced to about ¼-inch thick rounds
3 large eggs, beaten
1 tsp dried oregano
salt and pepper
Lay out a couple paper towels and place the zucchini rounds on the paper towels. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
In another shallow plate add the flour which you also need to season with salt and pepper.
In a 3rd plate beat eggs, with salt and pepper.
Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet.
Repeat until all zucchini slices are done. One large baking sheet was enough for me.
Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
Serve with your favorite dip.
Calories: 186 Fat: 3.6g Saturated fat: 1.6gTrans fat: 0.0g Carbohydrates: 29.1gSugar: 1.5g Fiber: 1.5g Protein: 8.9gCholesterol: 75mg