1 zucchini, thinly sliced
1/4 cup of breadcrumbs (I used gluten free, would recommend whole wheat if you don’t have an allergy!)
1/4 cup grated parmesan cheese
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Salt to taste
Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper and a cookie rack.
Combine breadcrumbs, parmesan cheese, garlic powder and cayenne pepper in a bowl. Mix and set aside.
In a separate bowl, whisk egg.
Dip zucchini slices in egg and then into breadcrumb mixture, then lay flat on a cookie sheet.
Bake for 10 minutes, then flip zucchini slices and cook for another 4-5 minutes, or until golden brown.
Remove from oven and enjoy!
These are a great snack or side to any meal. I love these as a snack with a little ranch dressing! For portion fix, I count 1/3 of this recipe as 1 green and 1/2 yellow. For 2B, I count as a veggie and FFC, with watered down ranch as an accessory!