Zucchini Chips

• 1/4 cup panko breadcrumbs*
• 1/4 cup grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• parchment paper 

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 a baking sheet lined with parchment paper. Bake for 30 minutes or until browned and crisp. Serve immediately.

*Use corn flake crumbs for GF version.