Recipe Details
Ingredients
-
3smallzucchini, cut into french-fry shaped pieces
-
salt to taste
-
2largeeggs, beaten
-
1cuppanko bread crumbs
-
¼cupgrated Parmesan cheese
-
2tablespoonsItalian seasoning
Cooking Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
-
Season zucchini with salt; set aside.
-
Place beaten eggs in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and Italian seasoning in a second shallow bowl.
-
Dip zucchini in beaten eggs, then press into bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs. Arrange breaded zucchini in a single layer on the prepared baking sheet.
-
Bake zucchini in the preheated oven until golden brown, about 15 minutes.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories294 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 4g |
20% |
| Cholesterol 195mg |
65% |
| Sodium 505mg |
22% |
| Total Carbohydrate 47g |
17% |
| Dietary Fiber 4g |
14% |
| Total Sugars 4g |
|
| Protein 18g |
37% |
| Vitamin C 32mg |
36% |
| Calcium 235mg |
18% |
| Iron 4mg |
20% |
| Potassium 618mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
