Baked Zucchini Parmesan Crisps

Ingredients:

• 2 medium zucchini (1 pound), cut into 1/4-inch thick rounds
• 1 1/2 cups of your favorite spaghetti sauce, for dipping
• 1/3 cup prepared Italian salad dressing
• 1 egg, beaten
• 1 clove garlic, minced
• 1 cup Panko (Japanese) bread crumbs
• 1/4 teaspoon salt
• Pinch pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup (3/4 ounce) grated Parmesan

Instructions:

1. Preheat oven to 450 degrees Fahrenheit. Prepare a large baking sheet with a light coating of cooking spray or line with parchment paper and lightly coat with cooking spray.
2. In a medium bowl, whisk together the salad dressing, beaten egg and garlic. In a second shallow bowl stir together bread crumbs and remaining ingredients.
3. Toss the zucchini in the egg mixture and dip each round into the bread crumb mixture, coating both sides evenly, and place in a single layer on the prepared baking sheet.
4. Bake the zucchini for approximately 20-25 mins or until browned and crisp. Remove with spatula and serve warm with spaghetti sauce for dipping.