OMG!!! Thank U 4 this recipe. I've never liked zucchini. I only made it once and hated it. Since I recently came off the MC fast, I'm trying to eat more vegetables. I thought; corn chips or zucchini chips, but I gave it a try and this is fabulous. I'm eating them right now. Crisp on the outside, tender on the inside and quite filling. I didn't even need the dip, but it's even better with the sweet and sour dip. I took the advice of other members and kicked it up a notch. Instead of using breadcrumbs I used crushed cornflakes. I didn't want to miss the corn chips too much LOL!! I added Italian seasoning, fresh grated Parmesan and sea salt to the corn flakes. I also seasoned the egg with cayenne pepper, black pepper, Some Ms. Dash Onion seasoning and a little soy sauce. I kept them the same size although thinner would have been nice too. I breaded them separately. It took some extra time but it was worth it. I used my pizza stone. I used a paper towel to squeeze out some of the moisture so each piece could be dry before I put it in the egg mixture. (Next time I'll try to buy fresh instead of frozen.) I used a round bowl for the breading so I could toss the piece around to coat it. Then I pressed it down before gently lifting it and placing it on the pizza stone. I cooked it a little longer than suggested but not more than 15 minutes. I never had to turn them over. That's another vegetable I can add to my previously veggie starved junk food diet. Now on to eggplant. :-D ~LargeR

Quick, easy, and very tasty. The lemon added a little extra punch. I had to add a little salt to my taste but it was not really necessary.