Tasty Tuesdays - Zucchini Oven Chips

I have mentioned before how much I love getting our weekly produce from the Hollygrove Market and Farm.  They are open Tuesdays from 2-6 and Saturdays from 10-2.  We are among the Saturday crowd.  I get my basket of produce for $25 and spend Sunday lining up recipes that call for what's in the box.  This upcoming Saturday's box will feature:

-Plums or Nectarines (Jones Farms, AL)

-Peaches (Jones Farms, AL)

-Blueberries (Poplarville, MS)

-Shiitakes (MSNP, MS)

-Zucchini (Monica's Okra World, Garyville, LA)

-Yellow Squash (Grow Dat Youth Farm (NOLA)/Monica's Okra Word (Garyville, LA))

-Eggplant (Hungarian Settlement, LA)

-Microgreens (NOLA)

-Bell Peppers (Hungarian Settlement, LA)

-Cherry Tomatoes (Ponchatoula, LA)

-Red Potatoes (Holden, LA)

-Grits/Rice (LA)

I thought this recipe for zucchini oven chips would be a perfect use of some fresh zucchini.  

Ingredients

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small) 
• Cooking spray 
• 
  
• Preparation
• Preheat oven to 425°.

1. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.