2 medium zucchini, sliced about half an inch thick
1 egg or egg replacer
3/4 cup breadcrumbs (I've also used cornmeal mixed with chia seeds and/or flaxseed meal)
spray canola oil
Dip each piece of zucchini in egg and then cover with the breadcrumbs and place on a cooking pan (either nonstick or spray first with canola oil.) After all the pieces are on the pan lightly salt and spray with canola oil. Cook at 425 degrees for 20 minutes.
My three year old and her friends gobble these up.