1 cup seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/3 cup milk
2 small zucchini cut in 1/4-inch-thick slices
1/2 cup Sour Cream
3 tablespoons mayonnaise (like Hellmann’s)
3 tablespoons fresh basil, chopped (instead of using basil, I used homemade pesto)
1 scallion, chopped
1/2 clove garlic
1/2 teaspoon Worcestershire sauce
•Preheat oven to 425° F.
•Whisk together bread crumbs,
in a medium bowl.
Place milk in a separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture
patting the crumbs on.
Place slices on wire rack. Repeat until all are coated.
•Bake for 30 minutes or until golden brown.
•Meanwhile make the dipping sauce by pulsing all the sauce ingredients together in a food processor.
•Serve immediately with dipping sauce.