...and the zuke recipes continue...

City Greeners,

As the warm weather finally persists, so do the cucurbits. That's right. The plant family that brings you the bounty of cucumbers, zucchini, squash, and melons are growing their massive vines in gardens and farms all over this time of year. While we have yet to see the first harvest of melons, the cucumbers are having their first showings, and squash and zucchini have hit the market. Boy is it summertime!

But as we well know, if we fail to be creative in the kitchen, yellow squash and zucchini can start to get old, especially as sweet neighbors drop off dozens of squash on your doorstep when they think nobody's looking.

Well City Greeners, we want to try to help you through these kitchen conundrums. We've already posted a recipe for zucchini gratin and want to keep this eight ball rolling. So here's another recipe coming to you from FoodNetwork.com.

Ellie Krieger's Zucchini Parmesan Crisps

Ingredients

• 2 medium zucchini (about 1 pound total)
• 1 Tablespoon olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup plain dry breadcrumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Preparation

1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
3. Bake the zucchini rounds until browned and crisps, 25 to 30 minutes. Remove with spatula. Serve immediately.

 

Recipe and image courtesy of FoodNetwork.com