It is that time of the summer when area gardens are cranking out fresh vegetables in large quantities. This year with our landscaping plans around the house we didn’t get to plant a garden but are making the most of the fresh produce at our local garden center. Zucchini is one of my favorite summer vegetable and I am always looking for new ways to prepare it. This dish got good reviews from 3 out of 4 members of my family. Number 4 wouldn’t even try.
I found this recipe on Pinterest and decided to give it a try. It is from Ellie Krieger when she was on Food Network. Her show is no longer on. It seems that they are dwindling down the number of cooking shows that featured great chefs with real recipes for ones that are now more competitive. Sounds like what MTV did with music videos. Are there any more music videos on MTV or VH1? Soon there will probably not be any more real cooking shows on the Food Network and they will be doing something completely different – maybe music videos?
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
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.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately