Serve these crispy chips as an appetizer or side dish.
1/2 cup panko
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon kosher salt
1/4 cup finely grated Parmesan cheese
1/2 pound zucchini, cut into 1/4-inch slices
1 tablespoon olive oil
Vegetable cooking spray
Preheat oven to 450 degrees. Process panko. basil and salt in a food processor until finely ground. Stir together breadcrumbs mixture and cheese in a medium bowl. Toss zucchini slices with oil. Dredge zucchini, 1 slice at a time, in breadcrumbs mixture, pressing gently to adhere. Place zucchini slices in a single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.