1. Preheat oven to 425°F.
2. Combine first 6 ingredients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan. Bake at 425°F for 26 minutes or until browned and crisp. Serve immediately.
Nutritional facts: CALORIES 132; FAT 6.5g (sat 1.9g, mono 3.3g, poly 0.8g); PROTEIN 6g; CARB 14g; FIBER 2g; SUGARS 2g (est. added sugars 0g); CHOL 5mg; IRON 1mg; SODIUM 249mg; CALC 113mg
From Everyday Whole Grains, © 2016, by Ann Taylor Pittman. Used by permission of Oxmoor House.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.