Foodie Friday: Breaded Zucchini

'Tis the season. The season for fresh veggies that is. And with fresh veggies come lots and lots of zucchini. Despite its reputation of overabundance, I actually have been buying my zucchini. We just don't have the garden space to grow vining plants and haven't had any neighbors or friends that have been looking to get rid of it. No big deal, though, it is easily found in grocery stores and relatively inexpensive.
I have been seeing many recipes floating around for breaded zucchini. I happened to have a zucchini in the fridge last weekend and while I was on my own, I decided to give it a try. I got out my mandolin for easy cutting and went to work.

Breaded Zucchini (adapted from Food.com)
Ingredients: 
-1 zucchini cut into <1/4'' slices (I cut mine around a quarter and found that they were a bit soggy. The ones that were a little smaller were a bit crispier.)
-1 egg beat
-2 T milk
-1 t garlic powder
-1/2 c seasoned breadcrumbs
-2 T grated Parmesan (I only had the powdered variety on hand, but I am betting that the true shredded type would be even better.)
-1 T chopped fresh parsley
-1/4 t black pepper

Directions:
1. Mix egg, milk, and garlic in small bowl.
2. Combine breadcrumbs, cheese, parsley, and pepper in shallow dish.
3. Dip zucchini in egg mixture and then in crumbs. Place slices onto a sprayed baking pan.
4. Bake at 450 for 10 minutes and then turn and bake an additional 5 minutes until brown and crispy.
Enjoy dipped in marinara or ranch dressing.