With summer winding down, I
have a super recipe for you that is easy, yummy and takes advantage of seasonal
fare. This particular recipe is naturally gluten free right out of the shoot—not
tweaking needed. However, there is one teeny warning: this recipe is the
definition of the words “serve immediately”.
Here is my recipe:
1 medium zucchini, unpeeled,
and cut in 1/4" slices
1/2 tablespoon extra-virgin
olive oil
1/4 cup freshly ground
grated Parmesan cheese
1/4 cup bread crumbs, gluten
free, toasted,
1 pinch salt
Here is how I made this recipe:
1. Preheat oven to 450
degrees Fahrenheit. Line baking sheet with parchment paper; coat with gluten
free non-stick cooking spray.
2. Slice zucchini into
1/4-inch slices. Place olive oil in medium-sized mixing bowl. Add zucchini and
toss.
3. Place in a small mixing
bowl, combine Parmesan cheese, toasted bread crumbs and salt. Use a wooden
spoon to thoroughly mix.
4. Dip each slice of
zucchini into the Parmesan mixture, turning to coat evenly on both sides.
Gently press coating to stick. Place zucchini slices in a single layer on
prepared baking sheet.
5. Bake 25 to 30 minutes or
until browned and crisp. Remove from baking sheet and serve immediately.
Servings: 4
Oven Temperature: 450°F
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Nutrition (per serving): 77
calories, 35 calories from fat, 4 g total fat, 5.5 mg cholesterol, 221.6 mg
sodium, 149 mg potassium, 6.6 g carbohydrates, 1 g fiber, 1.7 g sugar, 3.9 g
protein.
Author: Dr. Jacquelyn P. Horne
Copyright: 2013
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