4 medium zucchini
2 Tbsp. olive oil, divided
1 large egg
1/2 cup Panko bread crumbs or regular bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. kosher salt
1/2 tsp. dried basil
1/2 tsp. freshly-ground black pepper
Preheat oven to 425 degrees F.
Wash, trim and slice zucchini into 1/2-inch-thick rounds.
Drizzle one tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.
Beat egg in a small bowl.
Spread bread crumbs out in a shallow dish. Stir Parmesan cheese, salt, basil and pepper into bread crumbs.
Dip 5-6 zucchini slices into the beaten egg. Transfer to the bread crumb mixture, pressing on both sides to coat. Shake off excess, and place on prepared baking sheet.
Repeat with remaining zucchini slices.
Drizzle remaining tablespoon of olive oil over the zucchini.
Bake in preheated oven 8 minutes. Using tongs, turn zucchini so the other side gets crispy. Bake another 5-7 minutes until golden brown.
Makes 4-6 servings.
Simple and delicous!