Ingredients
- 1 lb. zucchini or squash (about 2 medium-sized)
- 1/4 cup shredded parmesan (heaping)
- 1/4 cup Panko breadcrumbs (heaping)
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- freshly ground pepper, to taste
Details
Adapted from facebook.com
Preparation
Step 1
Preheat oven to 400 degrees. Place a large cooling rack in a large baking sheet.
Slice zucchini or squash 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 sheet. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 15 to 20 minutes, until golden brown but still el dente. (There is no need to flip them during baking -- they crisp up on both sides as is.)
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