Oven Fried Panko and Parmesan Zucchini

 

A Chardonnay pairs great with this recipe


2 large egg whites

2 medium sized zucchini sliced into 1/3 inch rounds

1/2 cup Panko bread crumbs

1/2 cup Parmesan cheese grated

1 tbsp dried basil

1 tbsp dried oregano

1/4 tsp each salt and pepper

Nonstick cooking spray


Optional: Marinara or pesto for dipping


Spray the baking sheet with nonstick cooking spray.


Position a rack in the center of the oven and preheat the broiler to high.


Whisk 2 egg whites together in a small bowl until combined. 


Combine panko bread crumbs, Parmesan cheese, basil, oregano, salt and pepper in a mixing bowl.


Add zucchini rounds to the bowl with the egg whites coating both sides.  Then place the coated zucchini into the bread crumb mixture pressing to coat both sides of the zucchini with mixture.  Do this in batches.


Place zucchini onto the baking sheet and spray the top of the zucchini with the nonstick cooking spray.


Broil 2-3 minutes and then flip the zucchini and broil another 2-3 minutes. Keep your eye on it so they don’t burn!


Optional: Serve with marinara or pesto as a dipping sauce.



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