1 lb. zucchini (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
-Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
-Slice zucchini into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
-In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
-Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
-Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
-Bake for about 22 to 27 minutes, until golden brown, no need to flip during baking
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