I was making the oven “fried” chicken and thought I bet I could do this to the zucchini! My sister gave me LOTS of zucchini, which I was more than happy to take off her hands! I shredded and froze most of it to use in zucchini bread, but I saved the big ones to use as a delicious side dish. We love zucchini this way!
1 large zucchini
1 Tbsp milk
1-1/2 cups potato flakes
2 T butter (1T softened, 1 T melted)
Cover a baking sheet with foil and smear with softened butter. Slice zucchini into 1/2 inch rounds. Combine egg and milk in a shallow bowl. Put potato flakes in a separate shallow bowl. Dip zucchini slices in egg/milk mixture, then coat with potato flakes. Place on baking sheet, sprinkle with seasoning salt and lightly with cayenne pepper. Drizzle with melted butter. Bake at 425 for about 15 minutes, or until coating is golden brown. Serve hot.