"I had bookmarked this a while ago and just happened to find it today, and had zucchini in the fridge. Wow...these are awesome! You can find the original recipe HERE....my changes are included in this recipe."
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup shredded Parmesan cheese
1/8 tsp black pepper
heaping 1/2 cup flour
1 cup cold milk
1 tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 small zucchinis)
Preheat oven to 425 degrees.
In a medium bowl combine breadcrumbs, cheese and black pepper.
In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir.
Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, or until browned and crisp.