Zucchini Parmesan Rounds

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by Abby Buzick

KMOV.com

Posted on December 8, 2009 at 3:53 PM

Zucchini Parmesan Rounds
-Servings: 4     -Prep and Cooking Time: 25 minutes
-Cost/recipe: $2.46           -Cost/serving: $0.62
- Non-stick cooking spray
-2 medium zucchini (about 3/4 pound)
-1 tablespoon olive oil
-1/2 cup freshly grated Parmesan cheese
-1/2 cup plain dry bread crumbs
-1/8 teaspoon salt
-Freshly ground black pepper to taste
-Paprika to taste
 -6 ounces plain yogurt
-½ teaspoon Italian seasoning
-Freshly ground black pepper to taste
-¼ cup grated Parmesan cheese
-Preheat oven to 450° F. Lightly coat a baking sheet with non-stick cooking spray. Slice zucchini into 1/4-inch thick rounds, leaving green skin on. Place rounds in a re-sealable plastic bag with olive oil; shake to coat all sides. Combine Parmesan cheese, bread crumbs, salt, pepper and paprika in a small bowl. Press each zucchini round into the Parmesan mixture, coating on both sides. Place in a single layer on prepared baking sheet. Bake until browned and crisp, about 10 minutes.  Serve warm with yogurt dipping sauce.  To make yogurt sauce, combine plain yogurt, Parmesan cheese, Italian seasoning, and pepper to taste in a small bowl.  Immediately serve with Zucchini Parmesan Rounds or store yogurt sauce in refrigerator until ready to serve. 
 

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