Too Many Zukes? Overwhelmed? Try Baked Zucchini Slices

Here's something different to do with your over-abundance of zucchini. And it's even relatively healthy! Shhhhh... don't tell anyone ;)

2 medium zucchini (or one big one) cut into 1/4" slices
1 cup plain or seasoned bread crumbs
Ground black pepper to taste
Garlic powder to taste
Italian seasoning to taste
Onion powder to taste
A dash or so of chili powder, to taste
1 tbs. beef bullion powder
1/2 cup grated Parmesan cheese (the kind in the can)
2 whole eggs (can use just the whites, or even egg beaters if desired)

Preheat oven to 475 F

In one small bowl, stir together the bread crumbs and other dry ingredients. Taste for flavor, adjust as needed.

Beat the eggs in a separate bowl. Dip zucchini slices into the egg (I like to put the beaten egg into a zip lock bag and shake all the zucchini slices in it all at once). Then dip the slices in the bread mixture, and place on a greased baking sheet.

Bake for 5 minutes in the preheated oven, then turn over and bake for another 5-10 minutes, until browned and crispy.

Serve with marinara sauce or ranch dressing. Makes a couple baking sheets full.

Actually, these baked slices can be used as a base for a nice zucchini parmigiana, as well. A bit different result than the usual parmigiana, but well worth the extra few minutes needed to follow the above recipe. Great addition to a veggie lasagna too, use as one of the layers.

You can also freeze these for later casserole-type use. After you remove them from the oven, let them cool on the baking sheets, then put the entire pan into the freezer. Once the slices are frozen, bag 'em up and return them to the freezer. Using them later, the texture won't suffer and the flavors will be great, so rest comfortable knowing they'll be a fine addition to a future recipe.