Baked Courgette Slices

[Husker]

This is a little recipe that I use when the courgettes start coming on... and on... and on . I usually use one large or two medium but you can adjust to your needs. Peel the courgettes and slice into 1/4" to1/2" medalions. Dip into a beaten egg/milk mixture (the amount of egg/milk depends on how much you're making) then dip into finely ground cracker crumbs. You can use salteens but I like the flavor of "Ritz". I season the cracker crumbs with a little pepper, some garlic powder and even a dash of ground cayenne pepper. Place the medallion on a cookie sheet and into an oven that has been preheated to 400 F for 12 min., take out and turn the medallions over and cook for an additional 8-10 min. The first time I did this I sliced the courgettes too thin and they were a bit tough. I usually make two cookie sheets because this and fresh toms are a great meal for me (throw in a grilled burger and I'm in heaven). Usually left-over but I even like them warmed up. This is the first time I've put a recipe on line so if you have any "?" please ask.