adapted from The Smitten Kitchen
by Carol Hutchinson
serves 4
by Carol Hutchinson
serves 4
Olive oil or cooking spray
2 medium zucchini (about 1 pound total)
1 to 2 eggs whites
½ cup grated parmesan cheese
½ cup panko
½ teaspoon salt
½ teaspoon fresh ground black pepper
Preheat
oven to 450° F.
Bake zucchini rounds until browned and crisp, about 30 minutes, flipping each over halfway through. Please keep an eye on them; they may need to be moved around on the tray so the ones at the edges don’t bake more quickly than the ones in the center. Take them out only when they’re golden all over and let them cool on the tray on a cooling rack or a plate.
Best served while warm.
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