Zucchini Parmesan Crisps with Marinara Sauce


2 medium zucchini (1 pound), cut into 1/4-inch thick rounds
1 1/2 cups of your favorite spaghetti sauce, for dipping
1/3 cup prepared Italian salad dressing
1 egg, beaten
1 clove garlic, minced
1 cup Panko (Japanese) bread crumbs
1/4 teaspoon salt
Pinch pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup (3/4 ounce) grated Parmesan

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