Nothing says summer to me than a beautiful and a firm squash.. Well among other things like ripe strawberries, sweet watermelon.. I talk in food.. you should know that by now.. I get excited when I see farm fresh ingredients.. It’s like a power outside of my body possesses me to “work” with these nature’s beauties.. I love zucchini.. It’s a very bland vegetable in my opinion that needs a bit of dressing up..and you know me.. I am all about dressing up.. 😉
So I have experimented with this squash before.. I have made Zucchini burgers, zucchini stir-fry, and also just simple grilled zucchini… This is another one of my adaptations of what I am seeing as a classic these days.. A great alternate to a starchy, fatty potato chip and a bit easier on the belly in my opinion.. Enjoy!
Zucchini parm crisps !
Wash, dry a firm zucchini and slice real thin. |
1/2 a cup of homemade bread crumbs |
Add 2 Tbsp of grated Parmesan, 2 Tsps of lemon pepper and salt to season |
Assembly line to dredge: Zucchini, buttermilk (oh yeah), and the breadcrumb parm mixture |
Lay them flat on a sheet to rest. Bake in a preheated oven at 425 degrees on a greased wire rack over a cookie sheet for 25-30 minutes. Flip the “crisps” every 7-8 minutes for even cooking. |
Enjoy immediately! |
Great as a side! |