1 cup whole wheat breadcrumbs (115 g), or panko crumbs (50 g)
½ cup grated parmesan cheese (115 g)
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon pepper
3 eggs, beaten
1 cup all-purpose flour (125 g)
dipping sauce, optional
Nutrition Info
Calories 930
Fat 22g
Carbs 136g
Fiber 11g
Sugar 13g
Protein 44g
How to Make It
1. Step
Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
2. Step
Cut each zucchini crosswise into ½-inch (1 cm) slices. Use a 1-inch (2 cm) round cookie cutter to punch out the center of each zucchini slice.
3. Step
In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
4. Step
Dredge the zucchini rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
5. Step
Arrange the zucchini rings on the baking sheet.
6. Step
Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
