We used this as a side dish for a veggie casserole on Meatless Monday this week. It was a huge hit with most everyone (Michael (3) and Joshua (2) preferred to just eat the ranch dip with their fingers instead.... can't win 'em all.
Thomas however begged us to save some for his lunch the next day. Baking is a great, healthy alternative to frying and was much safer for someone like me who hates cooking with hot oil, ouch!
2 medium zucchini (sliced into 1/4" thick slices)
1 Tablespoon milk (I used soy)
3/4 cup Italian bread crumbs
1/4 cup ground flax seed
Preheat oven to 450F
Grease a baking sheet well.
Dip zucchini slices in egg mixture and then cover in crumbs and place on your baking sheet.
Bake at 450F for 10 minutes, flip and bake for an additional 5-10 minutes.
Serve with some ranch for dipping!