You can use panko bread crumbs and 2 egg whites in place of the fat free milk. Try a homemade marinara sauce, or low sodium store variety for dipping!
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Olive Oil Cooking spray
Preheat oven to 425°.
Combine first 5 ingredients in a bowl. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on a cookie sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until browned and crisp. Serve immediately.
This is a recipe from food network chef Giada DeLaurentiis. If you're tired of air popped popcorn or microwavable popcorn, then you will love this recipe. The rosemary oil makes this version absolutely delicious. It would be great with some sea salt.
3 Fresh Rosemary Sprigs (each 5" long) Or Dried Rosemary is fine
1/2 Cup PopCorn Kernels
4 Tablespoons Rosemary-Infused Oil (In a small pan combine the oil & Rosemary, cook over low heat about 5 minutes, let cool transfer to a 4 oz bottle & seal. Refrigerate up to 1 month).
All you need is a large, heavy pot. Stir in the kernels and 3 tablespoons of the rosemary infused olive oil. Cover and cook over medium-high heat until the kernels have popped about 3 minutes. Transfer to a large bowl. Toss with the remaining tablespoon of oil. Sprinkle with sea salt and serve.
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