Bean Dip, Zucchini Chips
Panko Zucchini Chips

2 medium zucchinis, sliced in thin rounds

1/2 cup panko bread crumbs

1/2 cup finely grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/3 cup Lemon, Blood Orange or Unflavored Olive Oil or oil of your choice

Heat oven to 425 degrees.  

Lay the zucchini slices on paper towels and lightly salt.  Let sit 10 minutes then pat the zucchini dry to remove some of the moisture.

Combine the crumbs, cheese and two peppers in a small dish.  Lightly spritz or brush the zucchini with olive oil.  Turn over and place on parchment lined baking trays; spritz or brush the second side with more oil.  Press each side of the zucchini rounds into the crumb mixture and then place back on the baking trays. 


Bake 10-15 minutes until golden.  Remove from the oven and let cool on the tray or on racks.  Serve soon.