2 medium zucchini (about 1 pound)
¼ cup light Italian dressing
½ cup freshly grated Parmesan cheese
1 cup Panko bread crumbs
Dash of red pepper, or as desired
Preheat oven to 375 degrees. Coat a roasting pan with cooking spray.
Slice zucchini into ¼-inch thick rounds. In a medium bowl, toss the zucchini with the dressing. In a small bowl, combine the Parmesan, bread crumbs, and red pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared roasting pan.
Bake the zucchini rounds until browned and crisp, 25 minutes. Remove with spatula. Serve immediately.
Serves 4; serving size about 1/2 cup.
100 calories, 4.5 grams fat, 1.5 grams fiber
Honey Mustard dipping sauce
¼ cup honey
¼ cup spicy brown mustard
1 tablespoon light or fat free mayonnaise