1. Preheat oven to 425°F.
2. Combine first 6 ingredients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan. Bake at 425°F for 26 minutes or until browned and crisp. Serve immediately.
Nutritional facts: CALORIES 132; FAT 6.5g (sat 1.9g, mono 3.3g, poly 0.8g); PROTEIN 6g; CARB 14g; FIBER 2g; SUGARS 2g (est. added sugars 0g); CHOL 5mg; IRON 1mg; SODIUM 249mg; CALC 113mg
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.