Here at the Thrasher Studios Micro Farm, we made a conscious decision to only host ONE zucchini plant this year. Last year we had four and it was way too many. I think that now that I’ve found this newest recipe we might have to at least bump it up to two zucchini plants or maybe more. Worst case scenario? We have to make more of these and freeze them or give the fruit of the plant away. How horrible would that be? You’re right, it wouldn’t – unless, of course, you’re Danny, a dear friend of mine, who has to reject any neighbor’s gifts of zucchini bounty.
“I really want to like zucchini,” Danny said to me. “But it always comes out so slimy.”
Danny, like me, wants to eat healthy. He likes variety. He wants to try new things.
But he doesn’t like slimy. Who likes slimy? I don’t. Neither does Danny. Probably neither do you.
I told Danny, I had the perfect solution for him: Zucchini Chips. Even my vegetable-hesitant 13-year-old will eat Zucchini Chips.
What you’ll need:
2 medium zucchini (or that giant one-pounder that your neighbor pawned off on you)
1.5 tablespoon of olive oil
1/2 cup freshly grated Parmesan
½ cup plain dry bread crumbs (I make my own)
¼ tsp salt
Freshly ground black pepper to taste (my family likes a good extra turn or two of the grater)
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into no more than ¼-inch rounds. I use my fancy mandolin slicer. My slices are about 1/8” thick. You can easily use a knife, you don’t need a mandolin. It just makes it easier and more uniform. But if you take your time slicing, a knife is just fine.
Put the sliced zucchini in a big self-sealing bag. Pour the olive oil in the bag. Close the bag and shake and massage the oil (gently) into the slices. Be sure that the slices don’t stick together.
In a separate bowl, combine the Parmesan, bread crumbs, salt and pepper. Mix well. Pour the mixture into the bag with the zucchini and gently shake and massage to coat the zucchini rounds.
Take individual zucchini rounds out of the bag and place in a single layer on the prepared baking sheet. Every few rows, I stopped and shook the bag again to recoat or extra coat. When all the zucchini are on the tray, take any “coating” left at the bottom of the bag and sprinkle over the top of the zucchini on the pan.
Bake the zucchini rounds until browned and crsp, 25 to 30 minutes. Remove with spatula. Serve immediately.
There you go, Danny. Eat your zucchini and feel good & naughty all at once.
What’s your favorite zucchini recipe? Let us know in the comments!