Crispy Zucchini With Spicy Tomato Sauce

My first zucchini from the garden!  This is a delicious way to eat tasty healthy squash with no dairy, eggs or oil.

Preheat oven to 400

line a cookie sheet with parchment paper

cut zucchini into rounds

in a shallow bowl pour some non-dairy milk (I used almond)

in a second shallow bowl place about a cup of whole wheat bread crumbs and whatever seasoning you like.  I added some vegan parmesan and Wildtree california style garlic pepper.  

Dip rounds into milk and then press firmly into bread crumb mix to coat.  Place on parchment paper.  

bake for about 10 minutes on each side keeping close eye as not to burn.  They are done when the turn golden brown and have a crisp to them

To make the spicy sauce…

1 20 oz can of good quality crushed tomatoes and 1 tablespoon of Wildtree hearty spaghetti sauce blend with 1 tablespoon of Fra Diavlo blend.  Simmer on low while you are making the zucchini.  

Make it the best meal you can using Wildtree spice blends… to buy them go to www.mywildtree.com/Gerri641661