I only have one zucchini vine this summer and it is the prefect amount of squash for two people. Fotunately, my brother loves veggies. Well, he loves almost anything except maybe fresh beets. I’m working on that. With one zucchini vine I can keep an eye on how large the squash is. I have not had to deal with a zucchini the size of a Louisville Slugger! This is an excellent side to serve with something that needs to be baked or roasted. You have the oven hot already and both dishes will be ready at the same time. Enjoy!
1 pound Zucchini, sliced into 1/4 inch rounds
1 tablespoon Extra Virgin Olive Oil (EVOO)
1/4 cup Parmesan Cheese, grated
1/4 cup plain Panko Bread Crumbs
1/4 teaspoon Sea Salt
Black Pepper to taste
Creole, Cajun or Blackened Seasoning to taste (optional)
Preheat oven to 450 defrees F. Spray a baking sheet with non-stick spray.
In a medium bowl, mix EVOO with zucchini rounds. Coat well. In a small bowl, mix the remaining ingredients. Working in batches, dredge the zucchini rounds in the cheese mixture. Coat well. Place on the baking sheet in one layer. Place sheet on lower rack of oven. Bake until brown and crisp about 25 minutes. Serve immediately. Pairs well with Ranch Dressing! Yum.