Noree’s husband prefers a generous sprinkling of cayenne pepper in the coating, but she prefers them without a spicy bite; you can make them hot or mild according to your personal taste. These make a great appetizer to serve during the game, while waiting for guests to arrive at a fancy dinner party, or just for a late-night snack. They can be dipped and coated an hour or two ahead and baked when it’s convenient. If you find yourself drowning in zucchini, this is a perfect and delicious way to use it up.
1/2 cup panko breadcrumbs, or other breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon seasoned salt (such as Lawry's)
1/4 teaspoon cayenne pepper, (more or less to taste)
1/4 teaspoon freshly ground black pepper
3 tablespoons milk
1 pound small zucchini, sliced 1/4" thick diagonally
- Preheat oven to 350°.
- Spray a cooling rack with non-stick spray and place it on a large baking sheet.
- Mix the panko, Parmesan cheese, garlic powder, seasoned salt, cayenne pepper, and black pepper on a large plate.
- Measure the milk into a bowl.
- Dip the zucchini pieces into the milk, then press on both sides into the crumb mixture; arrange on the rack.
- Bake 20-25 minutes or until the coating is crisp; serve warm.
Amount Per Serving
Calories 85 Calories from Fat 27
Percent Total Calories From: Fat 32% Protein 25% Carb. 43%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 7 mg
Sodium 216 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g
Vitamin A 7% Vitamin C 12% Calcium 0% Iron 4%