This recipe came from a class Katie went to when she was staying in Provo one summer. I've been making these quite often lately. We have found them to be very tasty and have really enjoyed them. Hope you will too....it is starting to feel like Fall....the zucchini will soon be gone.
Crispy Zucchini Rounds
1 small zucchini, sliced
1/2 packet of crushed crackers, Ritz or Saltines
1 egg, beaten
salt & pepper
Dip zucchini slices in egg and then in crushed crackers on both sides. Place close together on sprayed cookie sheet and sprinkle lightly with salt and pepper. Bake at 400 for 30 minutes. Serve as a side dish, or as an appetizer with ranch dressing for dipping.
The original recipe called for 1/4 c. melted butter or margarine, which was drizzled over the top before baking. I forgot it in the microwave the first time I made these and we really liked them without it. Plus, they are better for you without it.
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