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
Cooking spray or vegetable/olive oil

Basil Dipping Sauce:
1/2 cup Sour Cream
3 tablespoons mayonnaise (like Hellmann's)
3 tablespoons fresh basil, chopped
1 scallion, chopped
1/2 clove garlic
1/2 teaspoon Worcestershire sauce
Kosher salt and ground black pepper

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 1 scallion, chopped 1/2 clove garlic 1/2 teaspoon Worcestershire sauce

1. Preheat oven to 425° F. Grease a large oven-proof wire rack set on a baking sheet.
2. Whisk together bread crumbs, Parmesan, salt, onion powder and pepper 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.
3. Bake for 30 minutes or until golden brown. Serve immediately with basil dipping sauce if desired.

Basil Dipping Sauce:
Use a blender or food processor to combine all ingredients except salt and pepper until smooth. Taste and season with salt and pepper as desired.