- 1 pound fresh zucchini
- 1 teaspoon salt
- 1 tablespoon canola oil
- 1 ounce Parmesan cheese, grated
- 2 tablespoons fine dry breadcrumbs
- Wash whole zucchini under running water and pat dry. Slice into ¼-inch thick rounds and sprinkle with salt. Place in a colander and allow to drain for at least an hour to decrease some of the moisture.
- Preheat oven to 350°F. Line a baking pan with baking paper.
- Combine drained zucchini with canola oil and toss to coat.
- Combine together Parmesan cheese and breadcrumbs in a deep plate. Dredge zucchini rounds into the cheese-breadcrumbs mixture until well coated. Arrange over prepared pan in a single layer. Make sure that none of the coated rounds overlap each other.
- Bake coated zucchini for 20 to 30 minutes or until browned and crisp. Remove from pan with spatula or pancake turner. Allow to cool slightly on wire racks. Repeat with remaining coated zucchini rounds. Serve warm.
- For variety, you can replace cheese with paprika or other seasonings, like pizza or Italian seasonings of your choice.
- To make zucchini sticks, cut whole zucchini crosswise into two and cut each half into ¼-inch by 2- to 3-inch sticks. Follow the rest of the procedure as per the recipe. You may also choose to add 2 tablespoons toasted sesame seeds with Parmesan cheese, in place of breadcrumbs.
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