My garden is planted, and it’s full of tomatoes, cucumbers and, one of my favorites, zucchini.
I can’t wait until my garden grows to enjoy one of my favorite vegetables.
Zucchini is a squash and is stocked on the produce shelves at Brookshire’s year-round. However, it’s summertime when zucchini, with its deep green skin and mild, earthy flesh, is at its peak.
The options with zucchini feel limitless: it can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soups. It can also be baked into bread or mixed into a cake. Zucchini flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.
I love to slice zucchini lengthwise and grill it with a drizzle of olive oil and salt and pepper. Recently I discovered these crisps, which my boys LOVE.
Zucchini Parmesan Crisps
1 lb zucchini or squash (about 2 medium sized)
1/4 cup shredded parmesan (heaping)
1/4 cup panko breadcrumbs (heaping)
1 Tbsp olive oil
1/4 tsp kosher salt
freshly ground pepper, to taste
Preheat oven to 400° F. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4-inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
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.)
Nutritional Information: Calories Per Serving: 102, Calories from Fat: 53, Fat: 6 g, Cholesterol: 6 mg, Sodium: 304 mg, Carbohydrates: 9 g, Fiber: 2 g, Sugars: 3 g, Protein: 5
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