Ingredients:

  • ½  cup gluten-free bread crumbs
  • 3 tbsp. fresh dill (you can use any spice you’d like)
  • 2 tbsp. fresh oregano
  • 1 tsp. garlic powder
  • ¼  tsp. salt
  • ¼ cup finely grated Parmesan (you can use nutritional yeast as a dairy-free option)
  • 1/2 pound zucchini, thinly sliced into 1/4 inch rounds
  • 1 tbsp. olive oil

Directions:

  • Preheat oven to 450
  • Mix first 3 ingredients in food processor
  • Stir in cheese
  • Toss zucchini with olive oil
  • Dredge each round in mixture, coating thoroughly
  • Bake 30 minutes until crisp