- 1 zucchini
- 1 Tbsp extra virgin olive oil
- ¼ cup parmesan cheese, shredded
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ cup bread panko
Preheat the oven to 450F. Prepare a large baking sheet (no need to grease it.)
Slice zucchini into 1/4-inch slices.
Toss in a bowl with 1 Tablespoon of extra virgin olive oil.
Combine 1/4 cup panko crumbs, 1/4 shredded parmesan cheese, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon of salt into a bowl. Mix well.
Dip each slice into the panko mix, coating both sides. Spread out onto the prepared baking sheet.
Bake for 15 minutes, then flip the zucchini rounds and bake for another 15 minutes.
Calories: 40kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 139mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg