Thinly sliced zucchini is coated with a seasoned Parmesan cheese and bread crumb mixture, then baked until crunchy, golden brown on the outside and creamy in the middle.
Baking them is a healthier alternative to frying, is easier and less messy. But don’t get me wrong, these do not sacrifice on flavor!
They are a great alternative to fries or onion rings, making them the perfect accompaniment to burgers, sandwiches or hot dogs.
You can find the best quality and competitively priced zucchini at Adams Fairacre Farms at 765 Dutchess Turnpike in Poughkeepsie. They carry a wide selection of locally sourced produce and also have a deli, meat and seafood department, a bakery and sweet shop as well as a line of prepared foods made fresh and in-house.
Baked Zucchini Chips
- 1 cup seasoned breadcrumbs
- 1/2 cup Parmesan cheese, fresh grated
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup milk
- 2 small zucchini cut in 1/4-inch-thick slices
- Cooking spray or vegetable/olive oil
1. Preheat oven to 425° degrees F. Grease a large oven-proof wire rack set on a baking sheet.
2. Whisk together bread crumbs, Parmesan, salt, onion powder and pepper in a medium bowl. Place milk in a separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture patting the crumbs on. Place slices on wire rack. Repeat until all are coated.
3. Bake for 30 minutes or until golden brown. Serve immediately with spicy remoulade if desired.
(Recipe adapted from Cooking Light)
Spicy Remoulade Dipping Sauce
- 1/2 cup mayonnaise
- 1 tablespoon pickle relish or finely diced pickles
- 1 clove garlic, minced
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 2 teaspoons fresh parsley, chopped
- cayenne pepper or tabasco, couple of dashes, optional
Whisk all ingredients together well, refrigerate for at least 1/2 hour before serving.
(Recipe by Irene Pisano)