Baked Zucchini

 







INGREDIENTS
1   large seedless zucchini 
      or
    4   medium zucchini
    1   tablespoon olive oil
    ½  cup bread crumbs
    1   teaspoon garlic powder
    1   teaspoon ground cumin
    1   cup low fat milk
    1   egg
         grated Parmesan  cheese

METHOD

Preheat the oven to 325 degrees. Cut the stem end off the zucchini and slice into ½ inch slices (you may only want to do 6 or 8 slices of the seedless zucchini). Brush the olive oil over a wire rack that will fit into a baking tray.

Mix the bread crumbs with the garlic powder and cumin in a flat dish. Beat the egg and milk together and place into a flat bowl. Dip each slice of zucchini into the egg-milk mixture, allowing excess to drip off. Place into the bread crumbs and turn over to thoroughly coat both sides. Over a flat plate, sprinkle with Parmesan cheese and place onto the wire rack.

When all pieces are coated, place into the preheated oven and cook for 30 to 35 minutes until they are golden brown. Allow then to cool slightly before serving.

Adapted from a recipe at Food.com