Recipe from Ellie Krieger
This was a really quick, simple recipe that I threw together to go with the Curry Chicken Salad Wraps. The only change I made is that I added a bit of curry powder to them, to mesh with the wraps. Oh – and I halved the recipe for just the two of us.
J and I both thought these were really good.
2 medium zucchini, sliced about 1/4″ thick
1 T olive oil
1/4 c grated Parm
1/4 c plain bread crumbs
1/4 t curry (optional)
1/8 t salt
Preheat oven to 450 and coat a baking sheet with cooking spray.
In a bowl mix toss the zucchini with the olive oil. In another bowl mix the remaining ingredients.
Coat the zucchini with the Parmesan mixture and place on the baking sheet in a single layer.
Bake until browned and crisp, about 25-30 minutes. Serve immediately.