Cover two sheet pans with heavy foil. Spray evenly with Canola Oil spray.

Set your oven shelves one above and one below the middle, and preheat to 425 degrees F.

In a medium wide bowl (like a pasta bowl), combine breadcrumbs, cheese and black pepper.

In a separate bowl mix flour with salt and add milk and vinegar. Gently stir until combined but do not over stir. (See notes below.)

Dip zucchini slices in flour mixture (letting the excess liquid drip off) and then dredge in breadcrumb mixture.

Place coated zucchini slices on prepared baking sheets and spray lightly with Canola Oil spray.

Bake for about 20 minutes until browned and crisp.

After 10 - 15 minutes when they are starting to brown, remove from oven and flip the slices over, turn the sheets around, and switch shelves to ensure even cooking. The top sheet will cook more quickly than the bottom sheet so watch them carefully.