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medium-sized, local zucchinis
tablespoons of olive oil
ounce of grated Parmesan cheese
cup of breadcrumbs
cup of finely chopped basil leaves
teaspoon of garlic powder
teaspoon of kosher salt
teaspoon of black pepper
Heat oven to 218 ° C (425 ° F) and line a baking sheet with parchment paper.
Slice zucchinis into quarter-inch thick rounds and coat with oil.
Stir Parmesan, breadcrumbs, basil, garlic powder, salt and pepper together in a shallow dish. Place each zucchini round into the mixture and coat fully.
Arrange the zucchini rounds in a single layer on the baking sheet. Bake for 30 minutes until browned and crispy.
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