Breaded Oven-Baked Zucchini Slices
March 29, 2013
"Here is a healthy alternative to pan-fryed in oil and kids even like this, but omit the cayenne if serving to children"
- Serving Size: 1 (114.2 g)
- Calories 96.5
- Total Fat - 2.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 5.7 mg
- Sodium - 584.3 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 2.1 g
- Sugars - 3.7 g
- Protein - 5.1 g
- Calcium - 107.2 mg
- Iron - 1.4 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Preheat oven to 400?F.
Line a baking sheet with parchment paper and spray with canola oil cooking spray.
On a large plate combine the cornflake crumbs, cheese, paprika, thyme, garlic powder and cayenne.
On another plate mix the flour, salt and pepper.
In a medium bowl whisk the egg whites and milk together.
Coat the zucchini slices in the flour mixture, followed by the egg mixture, then coat with the cornflake crumb mixture.
Place the zucchini on the prepared baking sheet and lightly mist with canola oil cooking spray.
Bake for 8 minutes, then flip them over and bake an additional 8 minutes.
Tips & Variations
No special items needed.