Zucchini Parmesan Crisps

• Cooking spray
• 2 Medium zucchini (about 1 lb total)
• 1 T olive oil
• ¼ C freshly grated Parmesan
• ¼ C plain dry bread crumbs
• 1/8 tsp salt
• Freshly ground black pepper

Preheat the oven to 450. Coat a baking sheet with cooking spray. Slice the zucchini into ¼ inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25-30 minutes. Remove with spatula and serve.