Thin slices end up being very crispy; slightly thicker (1/8-1/4" thick) will retain some zucchini tenderness.

1/2 cup Italian-seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
3 cups thinly (about 1/8" thick) sliced zucchini (about 1 lb)
2 egg whites, lightly beaten
cooking spray

1/2 cup Italian-seasoned breadcrumbs 3 tablespoons grated Parmesan cheese 1/4 teaspoon pepper 3 cup s thinly (about 1/8" thick) sliced zucchini (about 1 lb) 2 egg whites, lightly beaten

1. Preheat oven to 450°.
2. Combine first 3 ingredients; stir well.
3. Dip zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes. Turn zucchini over; bake an additional 5 minutes or until outside is crispy and browned.