The Zucchini is in!!

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First zucchini of the year was harvested!  Starting off in my greenhouse this spring, I’ve got a lovely light green fruit for tonight’s dinner.  Recommended by a colleague, I bought the seeds from Seeds of Italy, choosing an organic variety from the Genoa section of Italy.  It sliced so easily, with very little seeds (even though I let it get a little too big).

Compliments of  a recent Facebook posting, I thought I’d try out the Zucchini Parmesan Crisps:

  • Zuchini, sliced into 1/4 inch slices
  • 1 Tablespoon olive oil
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • Kosher salt (a pinch or so)
  • Pepper (sprinkled for flavor)

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Mix the breadcrumbs, cheese, salt, and pepper in a bowl.

Dip the slices of zucchini into the olive oil (or paint on with a brush) and then dip each slice into the crumb mixture.

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Place on a greased cookie sheet and bake for about 25 minutes at 400 degrees, until crispy.

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I paired them with a Panko-coated cod, seasoned with organic garlic salt and baked with a touch of organic butter.

Absolutely delicious!

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