This is such a tasty and healthy snack, and so simple. Recipe courtesy of Cooking Light magazine, and a real "Keeper" in my family! Wonderful to dip in Ranch dressing too! The kids even ask for this as a snack!
* 2 1/2 cups zucchini, sliced 1/4 inch thick
* 1/4 cup dry Italian style breadcrumbs
* 1/4 cup fresh parmesan cheese, grated
* 1/4 teaspoon seasoning salt
* 1/4 teaspoon garlic powder
* 1/8 teaspoon fresh ground black pepper
* 2 tablespoons whole milk
* Pam cooking spray
Directions
Preheat oven to 425°F
Combine all ingredients except for zucchini in a medium bowl, stirring well
with a whisk.
Place milk in shallow bowl.
Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with Pam cooking spray.
Place rack on a cookie sheet.
Bake at 425°F for 25 to 30 minutes, or until browned and slightly crisp.
