Zucchini Parmesan Crisps

• 1 1/2 cup Chipotle sandwich spread (more or less) (or plain mayo)
• 1 cup Italian style Panko
• 1/2 cup grated Parmesan cheese
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds

1. Preheat oven to 400F.
2. In a large bowl, combine Panko and Parmesan; set aside.
3. Working in batches, brush both sides of zucchini rounds with sandwich spread, then dredge in Panko mixture, pressing to coat.
4. (You can use plain mayo and add your own spices if you prefer.)
5. Layer on lined cookie sheet as flat as possible.
6. I overlapped mine just slightly to get as many on there as possible.
7. Bake for 20-25 minutes or until squash is crisp tender and golden.
8. Serve immediately.

sandwich spread, italian style panko, parmesan cheese, zucchinis

Taken from cookpad.com/us/recipes/362996-zucchini-parmesan-crisps (may not work)