Today on Healthy Appetite with Elle Kreiger I witnessed her baking up some Parmesan dredged zucchini slices. Mike turned to me and said, "Take notes". I did.
Tonight for dinner we had them and even our three year old ate a couple. Mike had seconds! That's big because I think we are all sick of zucchini.
Parmesan Zucchini
1/4 cup Parmesan cheese
1/4 cup bread crumbs
1 large zucchini, sliced 1/4 inch thick
1-2 T olive oil
Spray a baking sheet with non-stick spray. Slice the zucchini and coat with olive oil. Combine the cheese and breadcrumbs. Dredge the zucchini slices in the bread crumb mixture and place on the baking sheet in a single layer. Put under the broiler until they are GBD (golden, brown, delicious). It only takes a few minutes so keep an eye on them.
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