1/3 cup ground almonds, breadcrumbs, or panko
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t cayenne pepper
1/8 t black pepper
2 T fat-free milk
2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
Number of Servings: 4
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