I am starting to think that I am in the wrong profession!
OK, lets face it, I know that I am in the wrong profession.
…….I am convinced that I will be fine as a working woman on a farm. Breeding cute kids to be my farm hands, and eating off the fat of my land. Now I just need to make that happen.
Anyway, I know that by now I am so predictable. But this recipe has a bit of a twist.
Remember a while back, our very first post? The delicious Parmesan Crusted Salmon. Lately I have been on this whole zucchini kick, and I also bought some freshly grated imported parmesan cheese from none other than Whole Foods….so I decided to combine the cheese with the zucchini.
This is the best of both worlds. Start by thoroughly washing your zucchini with some organic clean fruit and vegetable wash (see above) If you do not have any of that wash available, just scrub the zucchini under hot water with your hands. Make sure to thoroughly scrub as they can get pretty dirty. After washing, cut zucchini into 1/4 inch rounds. Toss zucchini rounds with Olive Oil.
In a small bowl, combine the bread crumbs, parmesan, salt, and a few turns of fresh cracked black pepper. Dip each round into the parmesan mixture, coating evenly and generously on both sides. Make sure to press firmly so that the mixture can stick to the zucchini.
Zucchini Parmesan Crisps
Cook: 30 minutes Yield: 4
- 2 large zucchini
- 1 tbsp olive oil
- 1/4 cup parmesan cheese
- 3 tbsp bread crumbs
- 1/4 tsp kosher salt
- Freshly Ground Cracked Pepper
- Preheat oven to 450 F. Coat a baking sheet with parchment paper.
- Slice zucchini into 1/4 inch rounds. Once sliced, toss the zucchini rounds in a medium sized bowl with olive oil.
- In a small bowl, combine the bread crumbs, parmesan, salt, and a few turns of fresh cracked black pepper.
- Dip each round into the parmesan mixture, coating evenly and generously on both sides. Make sure to press firmly so that the mixture can stick to the zucchini.
- Line zucchini in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, about 25- 30 minutes.
- Serve immediately: they will not taste very good cold (trust me)