When I was a little girl and I would visit my Nonna in Italy, she would take me to her little vegetable garden to see her crops! She lived in a complex with lots of apartments surrounding a central courtyard. Within that courtyard, there was a tiny little plot of dirt that the residents could use for their own little vegetable gardens. My grandmother grew just a few things, but it was enough for her. She would let me pick the zucchini because she knew I loved the breaded zucchini that she would make with it. Even though her fried zucchini were delicious and not greasy at all, this is a healthier alternative.
2 large zucchini, cut into 1/8″ slices
1/2 c breadcrumbs
1/2 c. grated parmesan cheese
Salt & pepper to taste
3 T. milk
Preheat the oven to 425.
Mix all the dry ingredients together.
Dip the sliced zucchini in the milk and then into the breadcrumb mixture.
Place each slice on a greased cookie sheet.
Spray some olive oil cooking spray lightly over the zucchini.
Bake for 15 minutes.
Turn them over, spray them slightly, and bake for another 15 minutes until brown.