Ingredients
1 (large) zucchini, cut into 1/8" - 1/4" slices
1/3 cup cornmeal
1/4 cup finely grated parmesan cheese, reduced fat
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk
Preparation
Directions thinly slice the zucchini with a mandolin slicer. Mix all dry ingredients together, except zucchini. Dip slices in the milk then dump them into a gallon size bag filled with the dry seasoning, shake to coat, dump onto a cookie sheet, bake at 425F until crispy brown
I finished off by frying a little in some coconut oil. Serve with ranch for dipping.
