Sharing Recipes--Oven Baked Parmesan Zucchini

Zucchini are low in calories and a good source of vitamins A, C, and folate. They can be eaten raw and are often a pleasant addition to a vegetable platter or salad.

Zucchini taste best when eaten small, about 6 to 9 inches in length. As they grow larger, they become less flavourful.

Consider this quick and easy recipe to complement meat and fish dishes.

Ingredients

4 small zucchini
2 eggs, beaten
2 tbsp white flour
3 tbsp Parmesan cheese
1 tsp dried oregano
1/2 tsp dried basil
1 tsp paprika
1/2 tsp garlic powder
1 tbsp olive oil

Procedure

• Preheat oven to 350 degrees Fahrenheit.

• Cut the zucchini diagonally into 1/2 inch slices.

• Dip each zucchini in the beaten egg mixture.

• Combine the dry ingredients in a large plastic Ziploc bag.
  

• Add zucchini slices and shake well.

• Place the slices on a non-stick cookie sheet. Drizzle with olive oil.

• Bake for 7-8 minutes or until golden brown.