Our weekends are mostly action-packed. This weekend was spent rooting for Argentina (our favorite team, they won) and Costa Rica (they lost, but what a brilliant performance). It was a long weekend here, the weather was gorgeous, the quarter-finals of the Fifa World Cup was on – what more can one ask for. So we were mostly home for two days with couple of hours spent at the park or grocery shopping. Staying home also means that I try out a new recipe. This weekend I tried out Oven Baked Zucchini Chips.
On Sunday, we went back to Hidden Valley Fruit Farm. I took a stroll in the farm while the boy spent time at the barnyard with his father. Then after a scrumptious lunch of pulled pork sandwich, potato salad and warm sweet corn slathered with butter and some fresh produces we headed to the zoo!
Okay back to the recipe now! I think zucchini (or courgette) is a beautiful vegetable – unpretentious yet elegantly versatile! It can be the perfect company for your protein or can be a perfect dessert when combined with chocolate! Today, it appears as a delightful snack which can give the French Fries a run for their money!
Ingredients:
- Zucchini – 2 medium, cut on the diagonals (or you can cut into discs), about 1/4 inch thick
- Bread crumbs – 1/4 Cup (I used Italian bread crumbs)
- Grated Parmesan Cheese – 1/4 Cup
- Paprika or Cayenne Pepper – 1/2 tsp
- Black Pepper – 1/2 tsp, freshly
- Garlic Powder – 1/4 tsp
- Milk – 2 tbsp
- Salt to taste
- Oil for greasing the wire rack
Preheat oven to 425F. Place a wire rack on baking sheet/cookie sheet and spray or grease with some oil. Set aside.
In a bowl mix together the bread crumbs, parmesan cheese, paprika (or cayenne pepper), black pepper, garlic powder and salt. Pour the milk onto a plate. Dunk the zucchini pieces in the milk and dredge them in the bread crumb mix. Place each coated zucchini on the greased wire rack. Bake for 30 to 35 minutes or till they start to crisp. If you want you can turn them at the 20 minutes mark. I didn’t. But I did like the grill-like marks.
Serve hot.
In a bowl mix together the bread crumbs, parmesan cheese, paprika (or cayenne pepper), black pepper, garlic powder and salt. Pour the milk onto a plate. Dunk the zucchini pieces in the milk and dredge them in the bread crumb mix. Place each coated zucchini on the greased wire rack. Bake for 30 to 35 minutes or till they start to crisp. If you want you can turn them at the 20 minutes mark. I didn’t. But I did like the grill-like marks.
Serve hot.
I am sending this recipe to Kolkata Food Blogger’s Event
So tempting picture..
Thank you Rumana 🙂