Zucchini Parmesan Crisps
2 medium zucchini (about 1 pound total)
1 TB olive oil
1/4 c. grated Parmesan cheese
1/4 c. plain dry bread crumbs
1/8 tsp. salt
Preheat oven to 450 degrees. If using a regular baking sheet, coat with oil or butter first. I used my stoneware pan, so no greasing necessary.
Slice the zucchini into 1/4 inch rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, and salt. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick if necessary. Place in single layer on prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.