- 1/4 cup unbleached flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground red pepper
- 2 egg whites
- 2 tablespoons water
- 3/4 cup cornflake crumbs
- 1/4 cup Parmesan cheese
- 2 zucchinis, sliced a 1/4 inch thick
- Coat a baking sheet with nonstick spray. Combine flour, oregano, garlic powder, and pepper in a self-sealing plastic food-storage bag. Whisk egg whites and water in a pie plate. Combine crumbs and Parmesan in another plastic bag.
- Shake zucchini in flour mixture until slices are coated. Dip slices into egg-white mixture; then shake in crumb mixture. Place slices in a single layer on a baking sheet.
- Bake at 350 degrees F (180 degrees C) for 10 minutes. Turn slices; bake until golden brown, about 8 minutes.