|4 of the 7 monsters - all well over 1.5 feet long|
As you can see, I had my hands full - quite literally. I sat down and began listing all of the uses of zucchini I could think of. I spent all afternoon preparing a zucchini feast - appetizer, entree and dessert. Today, I present 3 new recipes, but more will follow soon enough.
The first recipe I present to you is zucchini chips. They make an excellent little snack, so good in fact that I keep eating them every time I walk past their cooling spot - which is a lot given that I'm cooking all day today and they are waiting seductively on the counter.
2 small zucchini sliced about 1/4 inch thick
1/4 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
pinch of pepper
1/4 cup milk
Mix together the dry ingredients (everything other than milk and zucchini).
Dip zucchini in milk, then into dry ingredients.
Place slices on a wire cooling rack on top of a pan to catch the crumbs.
Bake at 425 for about 30 minutes. Check after about 20 minutes to prevent burning.