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Crispy Baked Zucchini Recipe
|Zucchini||1 Pound (4-5 medium, unpeeled)|
|Saltine crackers||1⁄2 Cup (8 tbs), finely crushed|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1554 Calories from Fat 988
% Daily Value*
Total Fat 110 g169.5%
Saturated Fat 16.2 g81.2%
Trans Fat 0 g
Cholesterol 112.6 mg
Sodium 3344.6 mg139.4%
Total Carbohydrates 97 g32.3%
Dietary Fiber 5 g20%
Sugars 8.2 g
Protein 43 g86.7%
Vitamin A 22.1% Vitamin C 128.5%
Calcium 66% Iron 51.1%
*Based on a 2000 Calorie diet
Place in sieve or colander and sprinkle with salt.
Let stand 15 to 20 minutes.
Blot off moisture with paper towels.
Combine cracker crumbs and cheese in flat pan.
Spread zucchini slices on each side with thin layer of mayonnaise and drop into crumbs to coat evenly.
Lay rather close together on greased cookie sheet or jelly roll pan.
Bake at 400°F until crisply golden, about 15 to 20 minutes.