Crispy Zucchini

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1 (large) zucchini, cut into 1/8″ – 1/4″ slices
1/3 cup Panko
1/4 cup finely grated parmesan cheese
1/4 teaspoon black pepper
¼ teaspoon Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk

Directions
Mix all dry ingredients together, except zucchini.
Dip slices in the milk then place them into a gallon size bag filled with the dry seasoning, shake to coat, place 1 inch apart on a foil lined cookie sheet, bake at 425F until crispy brown

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