The zucchini are coming in fast and furious. Have I said that yet?
I don’t know where hey come from, I can go out in the morning and pick the plants clean and by night-time, more appear!
As predicted, zucchini breads are starting to fill my freezer (I have made 8 in the past week alone). And still, my fridge is filled with zucchini. So it is time to add zucchini side dishes whenever possible. I hit on a winner tonight – an adaptation of Ellie Krieger’s Parmesan Zucchini Crisps. They were these delicious (I could have eaten the entire try myself).
Sorry, we ate these too quickly for me to get a picture of them on the serving plate.
Zucchini Parmesan Crisps
slightly adapted from Ellie Krieger
2 medium zucchini (about 1 pound total), (from the garden)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup Italian dry bread crumbs
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and 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.
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