Prep Time:  15 minutes   |    Cook Time:  15  minutes   |    Total Time:  30 minutes   |    Servings:  4

Ingredients:

• 1 cup finely crushed  Millville  Crispy Oats
• ½ cup  Reggano  Parmesan
• ½ teaspoon  Stonemill  Garlic Powder
• ½ teaspoon  Stonemill  Onion Powder
• 1 tablespoon  Stonemill  Parsley Flakes
• 1 teaspoon ground  Stonemill  Sea Salt Grinder
• 2  Goldhen  Large Eggs
• ¼ cup  Friendly  Farms  2% Milk
• 1 pound zucchini, cut into wedges
• Carlini  Olive Oil Cooking Spray

Directions:

1. Preheat oven to 425°.
2. In a medium bowl, mix together crispy oats, parmesan, garlic powder, onion powder, parsley and salt.
3. In a separate medium bowl, whisk together eggs and milk. Add zucchini and toss until well coated.
4. Working in batches, remove zucchini from egg mixture and place directly into the crispy oat mixture. Toss until well coated and place on a parchment-lined baking sheet, skin side down.
5. Use the cooking spray to lightly coat the breaded zucchini. Bake for 12-15 minutes, until lightly golden brown.
6. Serve immediately on their own or with your favorite marinara sauce.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen