PREP NOTES: This recipe can be prepared ahead of time. Place on the baking sheet and cover with plastic wrap and store in the fridge. Cook the same day.
INGREDIENTS:
2 Tablespoons of Butter
1 medium Zucchini about 7 – 9 inches long x 2 – 3 inches wide
Bowl #1- 1/2 cup Italian Bread Crumbs
1/4 cup Parmesan Cheese
Bowl #2 – 2 eggs
3 Tablespoons of water
Bowl #3 – 1/2 cup of flour
1 teaspoon McCormicks Garlic Pepper
1/2 teaspoon of each: salt & paprika
Oil, for drizzling Olive Oil, Avocado Oil or Canola Oil
BAKED ZUCCHINI PARMESAN ROUNDS
4 servings
- Preheat the oven to 400 degrees.
- On a small jelly roll pan, layer with tin foil. Place the 2 Tablespoons of butter on the pan, and place in the oven while preheating. When the butter is melted, take out and set aside.
- Slice the Zucchini into ¼ inch rounds, slicing by hand or use a mandolin. Cut about 24 rounds of Zucchini.
- In 3 separate bowls, prepare the following ingredients.
Bowl #1 : Italian bread crumbs & parmesan cheese. Stir to mix evenly.
Bowl #2 : eggs & water. Whisk until eggs are blended well.
Bowl #3 : flour, McCormick’s Garlic Pepper (or ½ teaspoons of each, pepper & garlic powder), salt & paprika.
- Dip each zucchini piece dipping both sides into bowl #1, then #2 and then #3.
- Place on the buttered pan. You should be able to fit the 24 rounds.
- Lightly drizzle with olive oil, avocado oil or canola oil.
- Bake for 20 minutes, after 10 minutes, turn the rounds over and finish baking for the last 10 minutes.
- Can be served with Ranch Dip or a dipping sauce of your choice.
NOTES: This makes a great appetizer. Serve with Ranch dip or a dipping sauce.
Momma Wells Bakes 