This was actually really fast to throw together and let bake while I made the spaghetti, and was a tasty side dish that was a change from my usual, steamed broccoli. For the dipping sauce since I was already serving spaghetti I just reserved some of the sauce before adding it to the beef to dip into.
3/4 c. milk
1 garlic clove, crushed and minced
2 medium zucchini
3/4 c. Italian seasoned bread crumbs
3/4 c. freshly grated Parmesan cheese
Dash Salt & Black Pepper
1/4 - 1/2 tsp granulated garlic
Marinara Sauce for Dipping
Pre-heat your oven to 400
Combine the egg, milk, and minced garlic. Cover and let sit in the fridge for at least 20 minutes.
Slice the zucchini about 1/8 of an inch thick and set aside.
In a separate container combine the bread crumbs, Parmesan cheese, salt, pepper, and garlic.
Dip the sliced zucchini in the egg mixture and then the crumb mixture, pressing slightly to help the crumbs stick.
Spray a baking sheet really well. Place the zucchini in a single layer on the pan and spray with cooking spray.
Bake at 400 for 18 - 22 minutes. Flip the zucchini over and bake an additional 7 - 10 minutes, until browned.