1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese (I used Asiago)
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
*I added between 1/4 to 1/2 tsp of Cayenne
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (I did these on a baking stone instead). Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.