Fall Visitor

Fall Visitor

Wednesday, August 28, 2013

Did You Hear The One About ...?

Looking for a tasty wrap recipe to serve with your zucchini? Try Sweet Potato & Beef Mash-Up Wraps.
Poor zucchini! It always seems to be the punch line of every garden joke.
Did you hear about The Best Zucchini Recipe? You'll need:
  • 1 bushel zucchini
  • 1 raincoat
  • 1 pair of sunglasses
  • A moderately fast car
Directions:  Go to a busy parking lot. Drive around until you find an unlocked car. Put the zucchini in the back seat and drive away fast before you are discovered!
Our zucchini plants are prolifically producing during these hot, dog days of August. Our tomato plants seem to have taken a late summer vacation, much to my disappointment. But I'm back to trying to figure out new ways to use zucchini morning, noon and night.

I saw the recipe for these Zucchini Parmesan Crisps on Facebook. Both Randy & I really liked this tasty sidedish of zucchini jazzed up with Parmesan cheese and panko bread crumbs. And it didn't take long to prepare. Since I used foil on my baking sheets, clean-up was a breeze, too.

If you're looking for a tasty way to use up the zucchini in your garden ... or you didn't run away fast enough when an enthusiastic gardener thrust some extra zucchini into your hands - I'd recommend Zucchini Parmesan Crisps.

And that's no joke.

Q: What kind of vegetable likes to look at animals?
A: A zoo - chini!
Q: What is a zucchini’s favorite game?
A: Squash!
 

Zucchini Parmesan Crisps
1 lb. zucchini (about 2 medium sized)
1/3 cup shredded Parmesan cheese
1/3 cup panko bread crumbs
1 tbsp. olive oil
1/4 tsp. salt
Freshly ground pepper to taste

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini into 1/4-inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine panko bread crumbs, Parmesan, salt and pepper, mixing well.

Place rounds in parmesan-panko mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side. Place rounds in a single layer on the prepared baking sheets. Sprinkle any remaining bread crumb mixture over the rounds. (I didn't have extra.)

Bake for about 22 to 27 minutes until golden brown. There's no need to flip them during baking. They crisp up on both sides as is. (FYI: This is not a "potato chip-like" crisp. They are just nicely browned.)

Serving size:  1/2 cup. Calories:  About 105. Serves about 4.

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I'm linked today to Wake Up Wednesdays, now sponsored by four food bloggers for even more ideas to that "what's for dinner" question.
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And a reminder:  Are you signed up for the chance to win a $50 gift card from the Kansas Beef Council? You have until midnight tonight. Go to my Sweet Potato and Beef Mash-Up post last week and leave a comment about your favorite meal featuring beef. I'll throw your name in the hat for a chance to win. Good luck!

2 comments:

  1. These look great Kim! My tiny garden can't handle a zucchini plant, but I LOVE seeing all the recipes in blogland from the talented people drowning in zucchini. Thanks for linking up at Wake Up Wednesdays!

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  2. what a delicious way to enjoy zucchini :)

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