This is a recipe that my hairdresser gave me. She's tried it and now her MIL and her are fighting over the zucchini.
Zucchini Parmesan Crisps
adapted from Ellie Krieger's recipe in The Food You Crave: Luscious Recipes for a Healthy Life
•1 lb. zucchini or squash (about 2 medium-sized)
•1/4 cup shredded parmesan (heaping)
•1/4 cup Panko breadcrumbs (heaping)
•1 tablespoon olive oil
•1/4 teaspoon kosher salt
•freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
I also make fried zucchini often. I just slice the zucchini and toss it with a handful of white corn meal and a handful of flour. I usually add some thinly sliced onion as well. Then, just melt butter in a pan and fry like potatoes..... flip when brown on the edges. My DH loves this.... especially with spaghetti.