The Flavour of Life
Tuesday, August 27, 2013
¼ cup dry whole wheat breadcrumbs
¼ cup grated fresh Parmesan cheese
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
¼ cup unsweetened almond milk (you could also use skim milk)
2½ cups (1/4-inch-thick) slices zucchini
Preheat oven to 425 degrees.
Combine first 5 ingredients in a medium bowl stirring with a whisk.
Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
Bake for 30 minutes or until browned and crisped.
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