1/4 cup dry breadcrumbs
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground pepper
2 tablespoons fat-free milk
2 1/2 cups sliced zucchini
- Preheat oven to 425
- Combine first five ingredients.
- Dip zucchini slices in milk then in breadcrumb mixture.
- Place zucchini slices on a wire rack coated with cooking spray and place on a cookie sheet.
- Bake at 425 for 30 minutes or until brown and crisp. Serve immediately.
I swear I wrote this and yesterday's post before I read that zucchini and sushi are Leendalu's least favorite recipes. I didn't even grown zucchini this year. I got some from David. But I'm guessing I'll be using this recipe with my summer squash soon.