1 cup seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 teaspoon salt
1/2 teaspoon onion powder
dash of cayenne pepper
1/8 teaspoon black pepper
1/3 cup milk
2 small zucchini, sliced 1/4-inch-thick
Preheat oven to 425° F. Grease a large oven-proof wire rack and set it on a baking sheet.
Stir together bread crumbs, Parmesan, salt, onion powder, cayenne pepper and black pepper in a medium bowl. Place milk in a separate bowl. Dip zucchini slices in milk and then in breadcrumb mixture. Place slices onto the greased wire rack. Repeat until all the zucchini are coated.
Bake for 30 minutes or until golden brown. Serve with basil dipping sauce.
Basil Dipping Sauce
1/2 cup Sour Cream
3 tablespoons mayonnaise (like Hellmann’s)
3 tablespoons fresh basil, chopped
1 scallion, chopped
1/2 clove garlic
1/4 tsp Tarragon
Dash of crushed red pepper flakes
Dash of cayenne pepper
1/2 teaspoon Worcestershire sauce
Salt and pepper
Mix all the ingredients in a bowl and stir to combine.