Wednesday, August 21, 2013

Zucchini Crisps

You know those moments when someone introduces you to a new idea and you think, why have I not tried that yet? This is one of those recipes. My aunt made these while we were in the mountains for our annual family get-together. As much as I love zucchini, it never dawned on me coat them with cheese and breadcrumbs. Which makes everything taste awesome. Duh.

So here's how to make this ridiculously easy, yummy and crunchy appetizer.

What You'll Need:
Olive oil
2 zucchini
1 cup shredded parmesan cheese
1 cup panko bread crumbs

What to Do:
This is super easy. Slice zucchini thinly and place it in a ziplock bag along with a tablespoon or so of olive oil and shake to coat. Lay the zucchini out on a parchment coated cookie sheet, trying not to overlap them too much. Mix the cheese and breadcrumbs together and generously sprinkle it over the zucchini. Flip the zucchini over and sprinkle the other side. You can also add a dash of red pepper to make these a little spicy.

Bake the zucchini at 350 degrees for 20-30 minutes until golden brown and crisp. Warning: these are highly addictive and will be eaten quickly. Two batches may be necessary. You can also do this with tomatoes. Although they won't be crispy, you can add a little fresh basil after they've roasted and they are delish. Thanks for the idea Aunt Beth!

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