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)
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.
Place on a greased cookie sheet and bake for about 25 minutes at 400 degrees, until crispy.
I paired them with a Panko-coated cod, seasoned with organic garlic salt and baked with a touch of organic butter.