Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 20 minutes. Turn zucchini over; bake an additional 15 minutes or until outside is crispy and browned.
I cannot stand zucchini, but my husband loves it, so we grow it. I tried this recipe, floured the coins with whole wheat flour before egging, and they taste like tater tots! I was so excited to find a way to eat zucchini, I've made them twice now! Using convection, they only take about 12 min per side, for better browning, spray with cooking spray.
Made this exactly as written, and served it with Red Pepper Aoli (from this site) as a finger food-appetizer. It was divine. Two cookie sheets shrank down to one, was plenty for four people as an appetizer.
Fantastic! I made a similar recipe with the zuchini, but it required frying. They were great, but these actually came out better without the grease. Very crispy. I used only one med. zuchini and used only 1 egg white...still had half of the egg whites left over (don't waste your eggs)Also, made breading exact, and have half of that left. FAB-U-LUS!!!
Crispy and delicious. Light and even the kids liked them. A wonderful use for all that garden zucchini. Removed the seeds and the soft center of a huge zucchini, sliced to 1/4 inch and only needed 15 minutes total in a convection oven. Great recipe!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.