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1/4 cup dry breadcrumbs
1/4 cup grated fresh parmasan cheese 1/4 tsp seasoned salt 1/4 tsp garlic powder 1/8 tsp black pepper 2 T fat-free milk 2 1/2 cups slices zucchini Cooking spray Preheat oven to 425° Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spry; place rack on a backing sheet. Bake for 30 minutes or until browned and crisp. Serve immediately.
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