I really like zucchini which you may be able to tell since this is the second recipe that I have posted in the past month, first being Zucchini and Corn. This recipe makes zucchini very crispy, sharp and juicy at the same time. The fact that they are baked not fried makes them a staple at my house being served instead of chips. I serve them with ranch dressing but they could just as easily be served on their own. This recipe is adapted from Elie Krieger.
You will need: 2 zucchinis, 1/4 cup bread crumbs, 1/4 cup parmesian/romano mixture, 1 tbs olive oil, pinch of salt and pepper. Preheat oven to 450 deg.
Slice zucchini into 1/4 inch thick pieces
toss with olive oil
Mix cheeses, bread crumbs salt and pepper together.
Coat zucchini rounds with bread mixture, coating both sides.
Spread on a greesed baking sheet (I sprayed it with Pam) and bake until brown for about 30 min.
Serve immediatel or in my case eat the first batch all by yourself and share the second one only when your family realizes that they are being made. What they do not know will not kill them.
Nutritional Information: Serves 4, Serving size: 1 cup, 99 calories, 7g fat, 3g protein, 8g carb, 3.5 g fiber, 189 mg sodium
The one time I made zucchini this way was the only time I could get my family to eat it. Seriously, it was gone in minutes. Like three. And I made about 5 zucchini. They look delicious!
Zucchini is always on the menu in our house a couple of times a week, and this recipe is a great change from the usual.Thanks!!!
Wow, you have been busy lately Kathy. Each time I stop by your site there are few things new.
Why not make them from potato! That vegetable, truely the king, is unsurpassable in chippy excellence.
Why not make both potato and zucchini together while you have the ingredient.