Zucchini Parmesan Chips

We always plant a green zucchini and yellow summer squash in our garden.  We try to pick them when they're small but Zucchini grows really quickly.  I found this recipe on Pinterest and have adapted it.  Hope you like it.

• 2-3 small zucchini
• 1 Tbsp garlic infused olive oil (or olive oil)
• ½ cup grated Parmesan, Romano, Asiago (or Parmesan)
• ½ cup Panko (or bread crumbs)

1. Preheat oven to 400.
2. Coat cookie sheet with cooking spray.
3. Mix grated Parmesan, Romano, Asiago and Panko 
4. Slice zucchini into 1/4 inch thick rounds.
5. Toss zucchini rounds in a bowl with garlic olive oil.
6. Dip each round into the Parmesan Panko mixture.  It doesn’t stick well so press it onto the round.
7. Bake for 25-30 minutes until crispy.  Crispy rounds are better.
8. Remove from heat and serve immediately.

Great dipped in Ranch.