Baked Parmesan Zucchini Rounds

I love the Olive Garden, and I don’t care who knows it. And before you ask, yes, I have been to Italy. I had some of the best food I’ve ever eaten in my life there. None of it made me like the Olive Garden any less. I still crave those salty, so-bad-for-you breadsticks (and that seafood portofino will set you FREE).

However, since getting healthy, I have eliminated the OG from my restaurant rotation. It just isn’t feasible for me to eat there and continue to fit into my pants the next day. Since I still love the place, I’ve tried to come up with healthier versions of my favorite items from their menu.

Enter these baked parmesan zucchini rounds, a lighter take on my all-time favorite OG appetizer. The restaurant version is fried, with 370 calories and an astounding 20 grams of fat. My version cuts that down to 108 calories and just 2.4 grams of fat. Best of all? These parmesan zucchini rounds are just as tasty as the fattening restaurant version. Eat them plain, or with a little low-fat ranch dressing for dipping. Ready for this simple, tasty recipe?

4 zucchini, sliced into 1/4″ rounds
1/4 cup skim milk
1/4 cup reduced fat grated parmesan
1/2 cup italian bread crumbs


Preheat oven to 350°F. Lightly mist two jelly roll pans with nonstick spray and set aside. Set up a breading station, placing the skim milk in a small bowl and combining the parmesan and bread crumbs in another.

Dip each zucchini round in the milk and dredge in the bread crumb mixture. Be sure to set aside any leftover bread crumbs — you’re going to use every bit. Place rounds about one inch apart on the prepared jelly roll pans. Bake for 18-20 minutes, flipping the rounds halfway through. After you have flipped the zucchini, pat any remaining bread crumbs onto the rounds. Serve immediately.

Nutritional Information

Servings: 4 / Calories: 108 / Total Fat: 2.4 g / Saturated Fat: 1.2 g / Cholesterol: 6 mg / Sodium: 347 mg / Total Carbohydrates: 17.4 g / Dietary Fiber: 2.7 g / Sugars: 5.2 g / Protein: 6.1 g

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