2 zucchini sliced into rounds
1/2 cup course bread crumbs seasoned with garlic powder, Greek spice, etc.
1/2 cup Parmesan cheese grated
- Preheat oven to 425.
- Combine breadcrumbs, spices and parmesan in a bowl.
- Slice zucchini and place in bowl with the milk.
- Dredge slices in bread crumb mixture and place on sheet pan lightly sprayed with oil.
- Bake for 30 minutes turning over once at 15 minutes.
Serve at room temperature with ranch or blue cheese dressing. Can be made in advance but do not refrigerate (unless of course there are left overs).