Crispy Zucchini Rounds


Here's a bonus recipe from our Summer 2015 issue. These crispy nibbles are a great way to eat zucchini and other summer squashes. Try cutting the squash into planks instead of coins for a more hearty look. Serves 4 as a side dish. 

Crispy Zucchini Rounds

14 ounces (about 2 medium) zucchini

1 egg

2 tablespoons olive oil

1 generous pinch salt

¼ cup (about 1 ounce) freshly grated Parmesan cheese

½ cup panko or other dry breadcrumbs

Freshly ground black pepper

Lemon wedges, salsa, or tomato sauce, for serving

Preheat oven to 450°. Take a cooling rack and lay it into a large baking sheet. Spray the rack with nonstick pan spray (like Pam).

Slice the zucchini into rounds, a little thinner than ¼ inch. In a medium bowl, beat the egg and oil together and toss the zucchini with it.

Combine the salt, Parmesan, panko, and a few grinds of pepper on a plate. Dip each zucchini round into the cheese mixture, coating it evenly on both sides. Place the zucchini in a single layer on the rack. Bake the zucchini rounds until browned and crisp, about 20 minutes.

Serve immediately with a squeeze of lemon juice, or salsa, or ketchup for dipping.