This recipe popped up on my reader today from Telly's Tasty Tidbits. I had some leftover zucchinis from my diet last week that I wanted to use up, so this recipe came up at the right time. I LOVE zucchinis and I'm so glad I made these because they were so yummy! My daughter loved these too. This is a great way to sneak in some veggies for her because she hates veggies. Thank you so much for this recipe! I'll definitely be making this again.
1/4 cup dry breadcrumbs
1/4 grated parmesan cheese (I used shredded parmesan on this one)
1/4 tsp. seasoned salt
1/4 tsp. garlic powder
a pinch of black pepper
2 Tbsp. water
1 egg, beaten
2 small zucchinis, thinly sliced
1) Preheat oven to 425 deg. F. Grease 2 cookie sheets with cooking spray. Set aside.
2) In a medium bowl, combine breadcrumbs, parmesan cheese, seasoned salt, garlic powder and black pepper.
3) In another bowl, whisk together egg and water. Dip zucchini slices in egg mixture and dredge in the breadcrumb mixture. In a single layer, place zucchini slices on prepared cookie sheets. Bake for 20 minutes or until browned and crisp.