Preheat oven to 400 degrees.
Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds.
Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere.
The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets.
Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown.
(There is no need to flip them during baking -- they crisp up on both sides as is.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (13g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 18 (32%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 2.9mg||1 %|
|Sodium 169.7mg||6 %|
|Potassium 22.5mg||1 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 6.4g|
|Protein 2.5g||4 %|
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: 56
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