A little twist on your typical summer veggie dish. Plus another great way to get your picky eaters to eat their vegetables.
2 egg whites
1/3 cup skim milk
1-2 cups of seasoned panko breadcrumbs
2 medium zucchini, cut into eighths lengthwise
extra-virgin olive oil
1/4 teaspoon of salt
1 lemon, quartered
Preheat oven to 450F. In a medium bowl, whisk together milk and egg whites. Place breadcrumbs on a separate plate. Dip zucchini wedges in egg mixture. Toss gently until coated. Next place zucchini on bread crumbs and toss until coated. You may need to use your fingertips to allow breadcrumbs to adhere. Even if they are not completely coated, you will taste enough crunch once cooked.
Coat a large baking sheet with cooking spray and layer with a piece of parchment paper. Arrange zucchini on tray and drizzle with a little extra-virign olive oil. Bake until golden brown and fork tender, about 12 minutes. Sprinkle with salt and a squeeze of lemon.