If you’ve been reading our posts by now you know that we’re girls who truly love their veggies–and that it wasn’t always that way for us! In fact, if you read our latest book The Nutrition Twins Veggie Cure, you know that growing up, the second our mom would turn her back to do the dishes, we’d feed our salad that she served with dinner to our best friend, Mary, and her black lab Buddy who were waiting to play with us! There are many reasons we’ve been able to be those lucky girls who just now love their veggies–and it’s recipes like this that are one reason we made the switch. Eating veggies that taste like this made it easy! Yep, mix it up with delicious flavors and you certainly have our mouths watering. When we saw this brown and crispy zucchini with Parmesan cheese from DairyMakesSense.com, and for only 140 calories, we have to admit we were chomping at the bit to try it! 😉
And if you need help making the switch too, we’ve got some delish recipes like Easy Crunchy Braised Cabbage, Colorful Detox Salad, Caramelized Cauliflower with Olive Oil and Lemon Juice, Easy Peasy Seasoned Brussel Sprouts, Roasted detoxifying Veggies. And now this yumster!
Zucchini Parmesan Rounds:
Servings: 4
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Created by: Midwest Dairy Association
Ingredients
Non-stick cooking spray
2 medium zucchini (about ¾ pound)
1 tablespoon olive oil
½ cup freshly grated Parmesan cheese (about 2 ounces)
½ cup plain dry bread crumbs
⅛ teaspoon salt
Freshly ground black pepper to taste
Paprika to taste
Preparation
1. Preheat oven to 450° F. Lightly coat a baking sheet with non-stick cooking spray. Slice zucchini into ¼-inch thick rounds, leaving green skin on. Place rounds in a resealable 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. Remove with spatula. Serve warm.
Nutritional Facts Per Serving
Calories: 140
Total Fat: 7g
Cholesterol: 10mg
Sodium: 330mg
Carbohydrates: 13g
Dietary Fiber: 2g
Protein: 7g (3.8g from dairy)
Calcium: 15% Daily Value
See more at: DairyMakesSense.com
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The Nutrition Twins work with DairyMakesSense.com to help educate people about dairy foods.
- Non-stick cooking spray
- 2 medium zucchini (about ¾ pound)
- 1 tablespoon olive oil
- ½ cup freshly grated Parmesan cheese (about 2 ounces)
- ½ cup plain dry bread crumbs
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- Paprika to taste
- Preheat oven to 450° F. Lightly coat a baking sheet with non-stick cooking spray. Slice zucchini into ¼-inch thick rounds, leaving green skin on. Place rounds in a resealable 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. Remove with spatula. Serve warm.
