Step away from the omega-6 loaded corn chips and munch on these! Each low calorie serving is a good source of protein, an excellent source of vitamin C and provides a hefty 2 mg of lutein and zeaxanthin — two key nutrients that help to protect your vision.Time to Table: 40 minutes
Serves: 4 (about 3/4 cup each)
Benefits
Excellent source of vitamin C
Good source of protein
Low sodium, low sugar
Ingredients
1/4 cup organic whole wheat panko (Japanese) breadcrumbs
1 ounce shredded organic parmesan cheese
1/2 tsp. organic garlic powder
1/2 tsp. black pepper
2 Tbsp. organic milk
2 small organic zucchini squash
Preparation
Preheat oven to 425°. Slice zucchini on the bias into 1/4-inch thick slices. Spray an ovenproof wire rack with cooking spray. Combine breadcrumbs, parmesan cheese, garlic powder and black pepper in a medium bowl. Pour milk into a shallow bowl. Dip zucchini slices into milk, then into breadcrumb mixture and place slices on the wire rack. Place a baking sheet under the wire rack. Bake for 30 minutes or until golden brown and crisp.
Nutrition Information
74 Calories, 12 g Carbohydrate, 2 mg Cholesterol, 1 g Total Fat, 1.5 g Fiber, 5 g Protein, 135 mg Sodium, 3 g Sugars, 0.4 g Saturated fat, 0 trans Fat, 0.2 g Monounsaturated fat, 0.25 g Polyunsaturated fat
Recipe by Kelley Herring