Crispy and delicious. You might be able to get your kids to eat veggies with these!
Preheat oven to 425?.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425? for 30 minutes or until browned and crisp. Serve immediately.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 4 | ||
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Calories: 98 | ||
Calories from Fat: 24 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 354.8mg | 12 % | |
Potassium 252.7mg | 7 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11.9g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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