Tuesday, August 2

Zucchini Parmesan Crisps

My farmers market is in full swing and nothing makes me happier than wandering around the stands in the sunshine, picking out produce to last the week.  Without fail, I bring home too much and am left trying to figure out how on earth I will use everything.  Here's my haul from last week:

Corn on the cob, candy onions, heirloom cherry tomatoes, regular tomatoes, baby red potatoes, large zucchini, basil, basil and more basil

I've been wanting to try Ellie Krieger's zucchini parmesan crisps (121 5-star reviews on foodnetwork.com!) and figured they'd go really well with some roasted potatoes and flank steak.  They were a perfect compliment, tons of flavor with a little bit of crunch.  And they cooked at the same time and temp as the potatoes - bonus!

Ellie's recipe used medium zucchinis and I obviously went super sized so my slices were a bit larger, but it worked all the same. 

I tried it with grated (or ground) and shredded parmesan cheese and Roy and I agreed - shredded all the way.  It imparts more flavor and gets bubbly and brown on top.

Make sure you keep your slices to the recommended 1/4" thickness.  If you make them thicker, they won't get crispy. 

And good luck getting them on the table.  Most of the time I couldn't even get them off the baking sheet before a few had disappeared into Roy's mouth!


Ellie Krieger's Zucchini Parmesan Crisps

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Preheat the oven to 450 degrees F. Place aluminum foil on baking sheet and coat 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.

Per Serving: (serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

No comments:

Post a Comment