Yield: 6 servings
2 tablespoons olive oil
1. Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.
2. Slice the zucchini into ¼-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt and a few turns of 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 baking sheet.
3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Per serving: 116 calories; 7g fat; 2g saturated fat; 6mg cholesterol; 5g protein; 9g carbohydrate; 2g sugar; 1g fiber; 270mg sodium; 101mg calcium
Adapted from a recipe by Ellie Krieger