Zucchini Parmesan Crisps

What a wonderful way to use some zucchini.  I was hungry for something fried one evening, and decided these would have to do.  They fit the bill!  These were the last two left from dinner, so I had to be quick with my picture snapping before they disappeared too.

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.