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