Recipe by Emily Bowen
2 small-medium zucchinis, sliced
2 egg whites, whisked
1 cup whole wheat bread crumbs
2 tsp minced garlic
1 tbsp Italian seasoning
garlic salt, to taste
pepper, to taste
Preheat oven to 425ºF.
Slice zucchinis into thin matchsticks.
Whisk egg whites in a dish, stir in the minced garlic. Pour 1 cup of bread crumbs on a plate. Combine Italian seasoning to bread crumps.
Dip zucchini slices into the garlic egg whites. Let excess egg whites drop off.
Dredge zucchini in the bread crumbs, and place on a baking sheet.
Top with parmesan, garlic salt, and pepper.
Bake for 12-16 minutes.