– 2 (8 oz. /226 g) zucchini, sliced using a Mandolin slicer
– 1 tablespoon olive oil
– 1 cup bread crumbs or Japanese panko
– 2/3 cup grated Parmesan cheese
– 1 pinch salt
– 3 dashes ground black pepper
In another big bowl, combine the bread crumbs or Japanese panko with the Parmesan cheese, salt and black pepper. In batches, coat the zucchini with the bread crumbs mixture, make sure both sides are coated evenly.
Transfer the zucchini onto a baking sheet lined with parchment paper (you will need two baking sheets). Arrange the zucchini closely. Add a little bit of leftover bread crumbs mixture on top of each slice of the zucchini.
Bake for 10 minutes until the surface turns brown. Remove the trays from the oven and top the leftover bread crumbs mixture on the other side of the zucchini and bake for another 10 minutes or until they turn brown. Remove from heat and serve immediately with Ranch dressing.