I have a few questions for all you lovely people. If you can answer them, I’d be forever grateful. You see, when I’m really bored (or not), I think of questions that I wish I could ask someone, but since
To make these 'chips' zucchini is cut into slices, dredged in milk and coated with a seasoned Parmesan and bread crumb mixture, then oven-fried to a lovely