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Parmesan Zucchini Crisps

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Parmesan Zucchini Crisps
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Makes: 4 servings adjust
Crisp and delicious and, as a bonus, baked not fried!

Directions

 

Step 1

Preheat oven to 425 degrees.

Ingredients

  • 1 large Zucchini, (or 2 medium)

Step 2

Slice zucchini into 1/4-inch rounds. A mandoline makes this really quick.

Ingredients

  • 1 Egg, beaten
  • 13 cup Bottled Italian Dressing

Step 3

Combine egg and Italian dressing in a bowl big enough to accomodate your zucchini slices.

Ingredients

  • 34 cup Panko Bread Crumbs
  • 34 cup Grated Parmesan Cheese
  • 12 teaspoon Dried Basil
  • 12 teaspoon Dried Oregano

Step 4

In another bowl, mix together the panko crumbs, parmesan cheese, basil and oregano.
 

Step 5

Line a baking pan with foil and spray it with cooking spray.
 

Step 6

Dredge the zucchini in the egg mixture and then the crumb mixture, patting the crumbs into place so that they coat the zucchini slice. Place slices on prepared baking sheet in a single layer.
 

Step 7

Spray the tops of the zucchini with cooking spray and place baking sheet in oven. Bake for 20-25 minutes or until golden brown and crispy. Serve with marinara sauce, if desired, for dipping.
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