Cheesy Baked Zucchini Crisps

These are so unbelievably easy to make and even those who aren't such big fans of zucchini tend to like these!  Zucchini can be plain on its own, but it makes a fabulous base for blending with other flavors.  The sharp taste of Parmesan cheese pairs beautifully with the seasoned bread crumbs, turning some plain sliced zucchini into a really great side, snack or appetizer. 

I used a little bit over half of a very large zucchini, which yielded about 2 1/2 cups of sliced zucchini.  If you find that you have more than this, increase the ingredients as you see fit.

For this recipe you will need:

• 1/2 cup Italian style bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 tbsp milk
• 2 1/2 cups slices zucchini (1/4-inch thick)
• solid vegetable shortening (for greasing)

Preheat oven to 425 degrees.

Combine the bread crumbs, Parmesan cheese, salt and pepper using a whisk.  Place the milk in a shallow bowl.  Dip the zucchini slices first into the milk and then into the breadcrumb mixture, being sure to coat them.  Place the coated slices on a wire rack coated with solid vegetable shortening or cooking spray.

 
Place the rack on a baking sheet, this will keep the zucchini from getting soggy.  Bake at 425 degrees for 30-45 minutes or until brown and crisp.  Serve immediately or store in the fridge - they're great cold too!