We’ve had pretty great weather this summer, so those with gardens are starting to enjoy the fruits (and veggies!) of their labor. One of the veggies showing up like crazy in gardens right now is zucchini. Here at the Sanders abode we’ve had to figure out some creative ways to use zucchini this year, as neither of us is particularly crazy about eating bowls and bowls of the steamed stuff. My husband found a great recipe recently for Zucchini Oven Chips. This is a creative and totally different way to eat this veggie. So, whether your backyard is filled with it, you have a friend who keeps giving you bags of it, or you just want to pick some up at the store and experiment with it, here is a great recipe for zucchini!
Zucchini Oven Chips
1/4c ground almonds
1/4c grated Parmesan cheese
1/4t seasoned salt
1/4t garlic powder
1/8t black pepper
2.5c (1/4-inch thick slices) zucchini (about 2 small)
1. Preheat oven to 425. Combine first 5 ingredients in a medium bowl, stirring with a whisk. (Side note: My husband made these one evening as the recipe called for and they were so salty we could hardly eat them. I left the original recipe as-is above, but I would highly recommend leaving out the salt and then adding it to the chips once they are done cooking if you feel like they aren’t salty enough for you. Just a word of warning!)
2. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture.
3. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
In Joyful Surrender,