- Preheat oven to 425 degrees, and slice your zucchini.
- Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk and hot sauce 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.
Right around the end is where I quit reading the directions. I completely missed the wire rack thing and put them on a non-stick cookie sheet. I also sprayed the tops of them with cooking spray to help them crisp up. Since mine weren’t on a wire rack I flipped them half way through. This method worked just fine too, so don’t worry if you don’t have a wire rack. Now I failed, I completely forgot to take a picture of my done ones, but they weren’t nearly as pretty as the ones above. My oven will randomly cook things faster than it should, so these were a bit more brown than the picture at the beginning, but they were still quite yummy. Next I want to try this with squash and eggplant!