Zucchini rounds dipped in egg and seasoned bread crumbs then baked in the oven come out crisp and delicious. Perfect as an appetizer, side dish or simple snack.
Preheat the oven to 425º F and prepare a baking sheet by spraying with cooking spray.
Wash the zucchini and slice into 1/2 inch slices.
In one shallow bowl beat the eggs. In another bowl combine the breadcrumbs, Italian seasoning, garlic salt, black pepper and parmesan cheese.
Dip the zucchini rounds into the egg, then lift to let any excess drip off back into the bowl.
Next, place the zucchini into the breadcrumb mixture and coat all sides.
Place the breaded rounds onto the greased baking sheet and spray the tops with cooking spray.
Bake for 6-7 minutes, take out of the oven and flip the zucchini rounds to the other side and bake for an additional 6-7 minutes until golden brown.
Video
Notes
This is best eaten fresh from the oven
To make a simple dipping sauce. Place one cup cherry tomatoes in a saucepan over medium high heat with one teaspoon of olive oil. Cook and stir until the tomatoes begin to wilt and pop. Add in one teaspoon of minced garlic. Salt and pepper to taste. Use a fork or potato masher to squish the tomatoes into a more sauce like consistency. Add in one tablespoon chopped basil.