Crispy zucchini


crispy zucchini

I’m on the train returning from an NSF workshop in DC and very happy that I finally got some time to post one of several draft recipes that have been patiently waiting to make their appearance on mydinnertoday. I can’t remember where I found this particular recipe. It’s been a while and it’s pretty intuitive. However,  I searched the web and found a very similar one on foodnetwork. I make this when I have couple of spare zucchinis and not much time or all of needed ingredients to cook any of the other wonderful mydinnertoday zucchini recipes. This recipe is a great alternative to fried zucchini and makes a great side dish for that. You will need some Parmesan and bread crumbs. Determine the quantities of the ingredients according to the quantity of the zucchini you have.

Ingredients

  • zucchini
  • olive oil
  • Parmesan and bread crumbs at equal quantities
  • salt and pepper

How to make: Wash, pat dry, and slice the zucchini.  In a bowl or plate, put some olive oil and roll over the zucchini so they get a nice coat. Add salt and pepper. In another bowl, combine grated Parmesan with bread crumbs. Roll over the zucchini so they get a nice coat and arrange them flat on a slightly oiled pan. Pre-heat the oven at 375F/190C and cook until they are nicely browned, about 20-25 minutes.

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