Want a yummy way to use up those fresh summer zucchinis? I've got the answer for you in these tasty Zucchini Parmesan Crisps. They are a cinch to make and with the golden crispy flavor of parmesan cheese, they are a perfect compliment to any dinner.
Zucchini Parmesan Crisps
From Food Network.com
Printable Version
Ingredients (I doubled this recipe)
Cooking Spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (about 3/4 ounce)
1/4 cup bread crumbs (I used Panko)
1/8 teaspoon salt
Freshly ground black pepper
Directions
Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4 inch thick rounds. In a medium bowl combine the Parmesan, bread crumbs, salt and a few turns of pepper. Dip each zucchini slice individually into the olive oil and then into the Parmesan mixture, coating it evenly on both sides. Place in a single layer on the prepared basking sheets.
I also sprinkled on a little more salt at this point before putting in the oven. Bake until browned and crisp, about 25-30 minutes. Remove with a spatula and serve immediately.
What would I do without Tasty Kitchen? Here is yet another fantastic recipe I found on TK. It's a completely different way to use summer zucchini and it incorporates sweet potatoes. There are 6 eggs in this dish, so it's very thick and tastes somewhat like a quiche. I served it as a side for dinner and then we ate the leftovers at breakfast the next day. It was great for both!
Zucchini Slice
From Meech on Tasty Kitchen
Printable Version
Ingredients
2 zucchini, grated
1 whole sweet potato, peeled and grated
1 onion, chopped fine
4 pieces of raw bacon, chopped fine
1/2 cup of cheese, grated
6 eggs
1 cup flour
1/4 cup vegetable oil
Salt and pepper
Directions
Preheat oven to 350 degrees. Mix all ingredients together in a large mixing bowl. Spoon into a greased baking dish and bake for 45 minutes or until set. It's best to use a small baking dish (such as the next one down from 9X13 pyrex) so the zucchini slice is thick.
*Meech recommends drizzling sweet Thai chili sauce over this dish, I will have to try that next time!*
