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Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a
whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and
dredge in breadcrumb mixture. Place coated slices on an
ovenproof wire rack coated with cooking spray; place rack on a
baking sheet. Bake at 425 for 30 minutes or until browned and
crisp. Serve immediately.
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