The zucchini continue to produce and multiply and I continue to seek new ways to use it. I found this recipe at Health.com and really liked it. The rounds are very good hot from the oven, but also very good at room temperature. I served them plain but know they would be great dipped in ranch dressing!
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups thinly sliced (1/4″) zucchini rounds
Preheat the oven to 425 degrees. Combine the breadcrumbs, cheese, salt, garlic powder and pepper in a medium bowl, stirring with a whisk. Place milk in separate, shallow bowl.
Dip the zucchini rounds in the milk and dredge in the breadcrumb mixture.
Place the prepared slices on an ovenproof wire rack coated with cooking spray. Place rack on a baking sheet. Bake for 30 minutes until browned and crisp.
Adapted from Health.com: Zucchini Oven Chips