Zuchinni is one my favorite plants to grow. They’re prolific, reliable and don’t require a lot of babying.
The mellow flavor of zuchinni makes for a very adaptable ingredient to recipes. You can make bread with it, stuff it, grill it, saute it – the sky’s the limit!
Since we had a nice harvest of zukes this year, I wanted to share one of the first recipes I made.
Zuchinni Crisps
- 1 lb. zucchini or squash (about 2 medium-sized)
- 1/4 cup shredded parmesan (heaping)
- 1/4 cup Panko breadcrumbs (heaping)
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon parsley
- salt and pepper, to taste
- 1/8 teaspoon cayenne pepper
- Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
- In a small bowl, combine olive oil and minced garlic. Set aside.
- Slice zucchini or squash into 1/4 inch-thick rounds or lengthwise.
- Toss rounds with oil, coating well.
- In a wide bowl or plate, combine breadcrumbs, parmesan, parsley, salt and pepper and cayenne.
- Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere.
- Place rounds in a single layer on baking sheets.
- Sprinkle any remaining breadcrumb mixture over the rounds.
- Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)