In continuation of last week’s community supported agriculture post, I will be writing a “Musings from a CSA Shareholder” series over the next several weeks. This series will offer recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Enjoy!
This recipe spotlights zucchini, a quintessential summer crop. Elevate its subtly sweet flavor with the savory components required for these zucchini chips.
3/4 cup Panko breadcrumbs
4 tbsp. Parmesan cheese (grated)
1/2 tsp. basil (finely chopped)
1/2 tsp. oregano (finely chopped)
1/2 tsp. thyme (finely chopped)
1 large egg
1 ounce water
Olive oil (to drizzle)
Kosher salt to taste
Black pepper to taste
Preheat the oven to 375 degrees.
Slice the zucchinis into rounds approximately 1/8 inch thick.
Prepare the breadcrumb mixture by thoroughly combining the following ingredients in a large mixing bowl: finely chopped herbs, grated Parmesan cheese, Panko breadcrumbs, and desired amounts of Kosher salt and black pepper.
Prepare the egg mixture by thoroughly whisking the following ingredients in a large mixing bowl: the cracked egg and one ounce of water.
Submerge the zucchini rounds into the egg mixture and then into the breadcrumb mixture. Place the zucchini rounds onto a baking sheet. Drizzle the zucchini rounds with olive oil.
Bake for about 10 minutes, or until the Panko breadcrumbs turn golden brown and the zucchini rounds are crisped.
Remove the zucchini chips from the oven, and set aside to slightly cool. Enjoy!
Has anybody ever tried zucchini chips? Also, what are your favorite recipes featuring zucchini?
Until Next Week…Plan Well, Pack Well, Live Well,