This is what the recipe said but I'll tell you later how I altered it. (I am really bad at using a recipe! Unless it's you Karen, then I try to follow your recipe since I know you have altered it to perfection!)
2 small or 1 large zucchini, cut into spears or 3/4 inch rounds.
1 1/2 tsp flour
2 tbs bread crumbs (I use Panko since they get brown and crunchy)
1 1/2 tsp grated parmesan cheese
1 tsp finely chopped parsley
1/2 tsp garlic salt
1/4 tsp dried oregano
1/8 tsp salt
1/8 tsp pepper
1 large egg white
Preheat oven to 425
Mist a baking sheet with olive oil or cooking spray. I use a silpat or parchment. Put flour in a shallow bowl or a plate. (I didn't even use the flour but it probably would have made my crumbs stick better. I use a special romano cheese sprinkle from Penzey's called Brady Street cheese sprinkle so I omit most of the spices and such. I basically cheat since I'm lazy. But I have followed the recipe before and remember I loved it which is why I have started making them again.)
Mix together the next 7 ingredients and put in plastic bag or you can just put in a shallow bowl. Beat egg white till bubbly in a small bowl. Dip both sides of zucchini in flour then roll it around real good to coat it. Shake off excess flour then dip it in egg whites. Drop in crumb mixture or shake in bag till coated then place on your baking sheet in a singe layer making sure they do not touch...no touching (that temporarily brought back memories of long car rides where my Dad had to keep telling us not to touch one another). Lightly mist the tops with cooking spray. Bake for about 7 minutes then flip and bake until lightly browned. (I never turned mine and they were brown on both sides, again, I am lazy like I said or was busy doing school and forgot about them cooking until I could smell them and remembered to check them.)
Give them a try! Yummy!
