Amby tried a new recipe while she was in town a few weeks ago. It is an Ellie Krieger recipe that I had just seen on food tv. It is a tasty crunchy topping for vegetables. I will definitely make it again, but next time I will double the Parmesan cheese.
Zucchini Parmesan Crisps
Makes four 1/2-cup servings
2 medium zucchini (we also used yellow squash)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan cheese (3/4 ounces)
1/4 cup plain dry breadcrumbs
1/8 teaspoon salt
Freshly ground black pepper
HEAT oven to 450°. 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 cheese, 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.
Nutrition information: Per serving (serving size, 1/2 cup): 105 calories, 6 grams fat (saturated fat 2 grams, monounsaturated fat 2 grams, polyunsaturated fat 0 grams), 5 grams protein, 8.5 grams carbohydrate, 1.5 grams fiber, 1 milligrams cholesterol, 222 milligrams sodium.
Toss the zucchini in the oil and then dip in the Parmesan mixture:
Place the slices onto a baking sheet. We covered it with foil:
Be a good cook and pretty at the same time:
Make sure the topping adheres properly:
Bake at 450 for 25-30 minutes:
Go visit Amby's website, The Knit Owl, to see her creations. She is amazing! And I'm not just saying that because we are related. She is starting a new blog soon, and is open to title suggestions.