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Crispy oven-baked zucchini rounds coated in parmesan and seasoned breadcrumbs with a garlic kick.
Preheat the oven to 200°C.\n2. Slice the zucchini into thin rounds.\n3. Mix the breadcrumbs with grated parmesan and garlic powder.\n4. Dip the zucchini slices in beaten egg, then coat in the breadcrumb mixture.\n5. Arrange on a baking sheet in a single layer.\n6. Bake until golden and crispy, flipping halfway through.
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Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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