As I mentioned in my previous post, visiting a Farmer’s Market is enough to get my cooking juices flowing, and suddenly I want to eat vegetarian because everything available is that good. I also feel a bit like a squirrel, wanting to savor and store up all these wonderful flavors!
For me, some of the most flavorful meals are the simplest — fresh corn on the cob, sliced juicy tomatoes, an aromatic fruit salad with fresh peaches, watermelon and cantaloupe. Everything is amazing at its peak of flavor, and additionally, this is such an easy way to put together a great meal!
I recently found this gem of a recipe while browsing through the Kitchn — something I love to do when I need inspiration for quick back-to-school meals, and now that homeschooling is in full swing, I am Pinning more recipes than ever!
I was so impressed at how quickly these delicious Oven-Baked Zucchini Parmesan Crisps came together! Paired with a fresh fruit salad, we had a lovely light dinner the other evening!
I made two very slight changes to this particular recipe — since I did not have garlic powder handy, I substituted dried Italian herbs and added some to the breading mixture as well. I also made my own bread crumbs — so simple, 3-4 slices of toasted bread whirled around in the food processor with the parmesan cheese and Italian herbs.
This recipe can also easily be doubled, because seriously, it is that delicious!
I had a great time making them with my eldest daughter, and we had quite a few straight out of out of the oven. Taste testers, you know! 😉
Very slightly adapted from theKitchn.com
I prefer to use all organic ingredients (note from Life Bellissima)
2 medium zucchini, (yellow or green)
1/4 teaspoon salt
1/2 teaspoon freshly-ground pepper
2 Tablespoons dried Italian herbs, divided
1 Tablespoon olive oil
1 large egg white
1/2- 3/4 cup breadcrumbs
1/2 cup coarsely grated parmesan cheese
-Preheat the oven to 450°F and lightly grease a baking sheet with olive oil.
-Slice the zucchini into 1/4 inch rounds. Transfer the zucchini coins to a bowl and season with salt, pepper and 1 Tablespoon of the Italian herbs. Drizzle the olive oil and the egg white over top, and toss to coat evenly.
Mix the breadcrumbs, parmesan and remaining 1 Tablespoon of Italian herbs together in a shallow tray. Working with a few coins at a time, dredge the zucchini in the mixture and transfer to the greased baking sheet.
Bake for approximately 25 minutes, or until the zucchini are golden-brown and crispy. Allow them to cool slightly (about 5 minutes) on the baking sheet before transferring to a serving tray with a spatula.
As always, enjoy!