Zucchini Parmesan Crisps

Preheat oven to 400°F.

In a large bowl, combine Panko and Parmesan; set aside.

Working in batches, brush both sides of zucchini rounds with sandwich spread, then dredge in Panko mixture, pressing to coat. (You can use plain mayo and add your own spices if you prefer.)

Layer on lined cookie sheet as flat as possible. I overlapped mine just slightly to get as many on there as possible.

Bake for 20-25 minutes or until squash is crisp tender and golden. Serve immediately.