Zucchini Crisps

Ingredients:

• 1 lb zucchini or squash (about 2 medium sized)
• 1/4 cup shredded parmesan cheese
• 1/4 cup breadcrumbs
• 1 TBSP olive oil
• 1/4 tsp salt
• freshly ground pepper, to taste

Directions:

• Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with cooking spray.
• Slice zucchini or squash in to 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 rounds.
• Bake for about 22-27 minutes until golden brown. No need to flip during baking - they crisp up on both sides as is.

Notes: Instead of tossing in olive oil, I place the rounds on the cookie sheets after cutting them and spray with olive oil. I spoon a little of the breadcrumb-Parmesan mixture over each round and bake as directed. I also use Italian seasoned breadcrumbs.