Baked zucchini...

tastes so much better when you order it as an appetizer in a restaurant and they bring it to your table all crispy and steaming hot.  I decided to try making it at home for dinner - zucchini was on sale - and I was not altogether thrilled with the results.  I sliced the zucchini and threw it into a ziploc bag with some olive oil and some italian-seasoned bread crumbs.  After I had the slices pretty well coated with crumbs and olive oil, I spread them out on a foil-lined baking pan, tossed on some grated parmesan cheese and baked them for about forty minutes at 350 degrees.

They sure look a whole lot better than they tasted.  I mean, the zucchini was edible, but something wasn't right.  I need to try again with a little more salt and cheese in the seasoning, I think.  Any suggestions?