Thursday, July 18, 2024



olive oil spray

2 medium zucchini (about 1 pound total)

2 egg whites

1/2 cup grated Parmesan cheese

1/2 cup dry bread crumbs (normal, like panko)

1 pinch of sea salt


Heat the oven to 450 degrees. Cover two oven sheets lightly with cooking spray or lightly with olive oil. Cut zucchini

in rounds, less than 1/4 inch thick; if they feel especially wet, spread them on a towel while you prepare the

other ingredients. In a small bowl, lightly beat the first egg white with a teaspoon of water to loosen it. Mix the cheese,

crumbs, salt, and pepper in a separate bowl. Dip each zucchini coin in the egg white, allowing the excess to drain before gently

by dipping them in a parmesan blend. Place them in a single layer on top of the baking sheets. If more egg white is needed,

prepare it the same way, with a teaspoon of water. If an additional crumb mixture is needed, make a few tablespoons at a

time, matching the volume of crumbs and cheese.

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