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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 4 servings The following items or measurements are not included below: whole wheat breadcrumbs 1/2 teaspoon fresh ground pepper |
||
| Calories 82 | ||
| Calories from Fat 49 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 255mg | 10% | |
| Potassium 404mg | 11% | |
| Total Carbohydrate 5.8g | 1% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 2.7g | ||
| Protein 4.3g | 8% | |
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Ingredients
- 3 medium zucchini
- 3/4 cup whole wheat breadcrumbs (any kind will do)
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh oregano (or 1 tsp dried)
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (sometimes use celery salt)
- 1 tablespoon extra virgin olive oil
- horseradish cream, dip recipe # 79910
Directions
1
Preheat oven to 450 F.2
Spray large baking sheet with oil cooking spray.3
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).4
Toss zucchini in a bowl with the olive oil.5
Mix dry ingredients in a plastic bag.6
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.7
Bake 20 minutes.8
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.9
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
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- Preparation > Time to Make > < 60 mins
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- Occasion > Holiday/Event > Non-Religious > New Years
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Featured Reviews for This Recipe
From: Chef #494084
On Sep 9, 2008
These were great and so much easier than the typical egg and breading recipes. YOu can experiment with the spices to your own tastes but whatever you do, MAKE THIS! Thanks Nat Da Brat
From: PetSitter
On Jul 21, 2008
These were REALLY good! I grated the parmesan myself and used fresh oregano from my garden and I think that made a HUGE difference. I also used one zucchini and one yellow squash since that is what I had on hand. Even hubby loved this! Thank you for sharing, I will be making this again.
From: Sarahcw80
On Feb 22, 2004
First off let me say I don't like zucchini, So i started off disliking this recipe. I prepared everything as stated but didn't use breadcrumbs as we're on the south beach diet. And they we're delicious!! I am definitely a zucchini convert thanks to this recipe, good blend of spices and the zucchini was not too dry or too mushy. Turned out just right
From: ms_bold
On Jul 18, 2005
I love the punch of flavor that the Parmesan cheese gives the light breading. The garlic and oregano blend well balance the seasonings. These were so easy. I prepared them and popped them into the oven while I finished the rest of the meal. They even "held well" in the oven on warm when things got held up a bit. Thanks for posting another way to enjoy our zucchini. Next time, I will try the horseradish sauce.
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