Crispy Baked Zucchini Rounds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/4 cup corn flakes1/4 cup shredded Parmesan cheese3 medium zucchiniSalt and black pepper to tasteCooking spray
Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
Place the corn flakes in a plastic or paper bag and use a rolling pin, can or jar to crush to fine crumbs. Add the shredded Parmesan cheese, salt, and pepper and shake to combine.
Trim the ends of the zucchini and cut into 36 rounds (approximately 1/4 inch thick).
In batches of five or six, lightly coat both sides of zucchini rounds with cooking spray, place in bag with corn flake crumb mixture and shake or press gently to coat both sides. Place coated rounds on baking sheet. Repeat until all rounds have been coated.
Bake at 425 degrees F for 20 minutes or until the coating is crispy and the zucchini tender. Do not flip the rounds while baking.
Serving Size: Makes 36 zucchini rounds, or three hearty servings
Place the corn flakes in a plastic or paper bag and use a rolling pin, can or jar to crush to fine crumbs. Add the shredded Parmesan cheese, salt, and pepper and shake to combine.
Trim the ends of the zucchini and cut into 36 rounds (approximately 1/4 inch thick).
In batches of five or six, lightly coat both sides of zucchini rounds with cooking spray, place in bag with corn flake crumb mixture and shake or press gently to coat both sides. Place coated rounds on baking sheet. Repeat until all rounds have been coated.
Bake at 425 degrees F for 20 minutes or until the coating is crispy and the zucchini tender. Do not flip the rounds while baking.
Serving Size: Makes 36 zucchini rounds, or three hearty servings
Nutritional Info Amount Per Serving
- Calories: 60.3
- Total Fat: 3.3 g
- Cholesterol: 4.8 mg
- Sodium: 129.7 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.1 g
- Protein: 2.7 g
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