3 medium zucchini
1/4 cup frozen egg substitute, thawed
2 tablespoons commercial reduced-calorie Italian dressing
1/2 cup fine dry breadcrumbs
2 tablespoons grated parmesan cheese
1/8 teaspoon fresh ground pepper
vegetable oil cooking spray
Cut zucchini into 1/4 inch thick slices; set aside.
Combine egg substitute and Italian dressing in a small bowl, stir well.
Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well.
Dip zucchini in egg mixture, dredge in bread crumb mixture.
Place zucchini on a baking sheet coated with cooking spray.
Bake at 475 degrees for 5 minutes, turn and bake an additional 5 minutes or until golden.