INGREDIENTS

• 2 medium-sized, local zucchinis
• 1½tablespoons of olive oil
• 1 ounce of grated Parmesan cheese
• ⅓ cup of breadcrumbs
• ¼ cup of finely chopped basil leaves
• ¼ teaspoon of garlic powder
• ⅛ teaspoon of kosher salt
• ⅛ teaspoon of black pepper

DIRECTIONS

1. Heat oven to 218 ° C (425 ° F) and line a baking sheet with parchment paper.
2. Slice zucchinis into quarter-inch thick rounds and coat with oil.
3. Stir Parmesan, breadcrumbs, basil, garlic powder, salt and pepper together in a shallow dish. Place each zucchini round into the mixture and coat fully.
4. Arrange the zucchini rounds in a single layer on the baking sheet. Bake for 30 minutes until browned and crispy.