Zucchini Parmesan Crisps

1. 1

   Preheat oven to 400F.

2. 2

   In a large bowl, combine Panko and Parmesan; set aside.

3. 3

   Working in batches, brush both sides of zucchini rounds with sandwich spread, then dredge in Panko mixture, pressing to coat.

4. 4

   (You can use plain mayo and add your own spices if you prefer.)

5. 5

   Layer on lined cookie sheet as flat as possible.

6. 6

   I overlapped mine just slightly to get as many on there as possible.

7. 7

   Bake for 20-25 minutes or until squash is crisp tender and golden.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.