Baked Zucchini rounds
Serves 4 | By Chef Charles Childers
Method
Preheat oven to 450 degrees. In a food processor, add Panko, basil, and salt, and process until finely ground. Release into medium bowl, add parmesan, and mix well. Toss zucchini rounds with olive oil. Dredge zucchini one round at a time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer on an oiled cookie sheet. Spray tops of zucchini with cooking spray and bake for 30 minutes, or until browned and crisp. Enjoy!
Ingredients
1 lb zucchini, cut into 1/3 inch rounds
1 cup Panko/Japanese Breadcrumbs
1/4 cup Basil Leaves, loosely packed
1/2 cup parmesan cheese, finely grated
1/2 tsp Kosher or sea salt
2 tbs olive oil
Vegetable cooking spray
