With my summer garden beginning its overwhelming crop of zucchini, getting creative with this squash has become a necessity. This once-innocent plant –which started its determined life by sprouting from my compost pile — has decided to take over a large section of the yard. So I’m gettin’ cooking with vegetables. Likely, there will be more zucchini recipes to come.
This one is great for snacking or as a side item to a heavier meal. Make little sandwiches with fresh mozzarella or if you have leftover marinara sauce, use the zucchini crisps like chips.
Try it with Pesto and Smoked Salmon Pasta or Cuban Picadillo.
If just snacking, pair the zucchini with a crisp, New Zealand-style Sauvignon Blanc like Dry Creek Vineyards from the 2010 vintage.
Recipe adopted from A Bull’s Eye View by Ellie Krieger
Zucchini Parmesan Crisps
Makes enough for 4 people as a side dish
2 medium zucchini (about 1 pound total)
1 Tablespoon olive oil
1/4 cup freshly grated parmesan cheese (3/4 ounce)
1/2 teaspoon dried basil or your favorite dried herb like rosemary, thyme or oregano
1/4 cup panko breadcrumbs, or crumbled cassava flour tortilla chips (like Siete)
1/8 teaspoon salt
2-3 turns of a pepper mill
If you’re feeling naughty, add a few dashes of cayenne pepper
1. Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.
2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with oil.
3. In a small bowl, combine the parmesan, breadcrumbs, dried herbs, salt and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to make it stick.
4. Place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula, serve immediately.
To see a step-by-step visual guide to this recipe, check out this page on ABullsEyeView.com.