By: ALEXIS BLANDINE
Zucchini is one of those vegetables that I have a very limited repertoire of recipes for. My go to is sautéed with some olive oil and garlic, and I call it a day. Being so, I usually don’t get it unless I’m in the mood for that particular recipe. I was feeling a little adventurous one day, and with the help of a few Pinterest pages, combined and tweaked some recipes to come up with this little number that set me out of my zucchini comfort zone.
1 zucchini (cut into ¼ inch slices)
1 T Olive oil
8 crushed chips (Tortilla/ potato)
1 tsp salt
2 tsp pepper
¼ C parmesan cheese
2 tsp garlic powder
Preheat oven to 350F. Lay sliced zucchini on a baking sheet and drizzle olive oil over them. In a bowl, combine remaining ingredients and mix. Bread crumbs may be used in place of chips. Once all are coated, sprinkle about a tablespoon of crumb topping on each zucchini round and the bake in the oven for 15 minutes, or until tops are crispy.
The crumb topping can be made from essentially anything that can be made into a crumb-I just happened to have some tortilla chips lying around and the baby was born. The crisps are perfect as an appetizer or side dish; you can just pop them in your mouth for the perfect combination of cheesy-salty goodness. They were so good, in fact, that by the time I turned around from taking them out of the oven, almost half of the pan was gone-and I by no means live with veggie-friendly people.
What are some of your favorite fall vegetables?
Sealed with a kiss of Nutella,