Try replacing Tuscan seasoning with Moroccan or Taco seasoning for a change. We finely grated a fresh piece of parmesan for this recipe.
Olive oil cooking spray
4 medium zucchini (175g each), trimmed
2 eggs, lightly beaten
1 1⁄2 cups Panko breadcrumbs
1 cup finely grated parmesan
2 tblsps Tuscan seasoning
1⁄4 cup plain flour
Salt and pepper, to taste
Garlic aioli, to serve
Line two large oven trays with baking paper. Spray with cooking oil.
2 Cut zucchini in half crossways, then cut lengthways into 11⁄2cm- thick chips. Pat zucchini dry with absorbent kitchen paper.
3 Place eggs in a shallow dish. Combine the breadcrumbs, parmesan and seasoning in a separate, shallow dish.
4 Place flour in a large snap-lock bag. Season with salt and pepper. Add zucchini in two batches. Seal. Shake well to coat. Remove zucchini. Shake away excess flour.
5 In batches, dip zucchini into eggs, then toss in breadcrumb mixture, pressing on to coat. Place in a single layer on prepared trays. Spray with cooking oil.
6 Cook in a very hot oven (220C), turning halfway through, for about 20 minutes, or until golden and crisp.
7 Serve hot zucchini chips with aioli.