We're down to our final days here at the Western Headquarters of the Circle B Kitchen. We've done our fair share of eating out and have spent a few days traveling, and as a consequence, I've neglected to do much cooking of the blogging variety. Not having my favorite camera here with me has also been a factor in this situation. Not that I haven't been thinking of you all and filled with a million ideas of things to cook for you and wishing I had the time and where-with-all to do just that. I'm actually a little excited to get home and get back to it!
In the meantime, I'll just put out a plate of these scrumptious little zucchini parmesan crisps for you to munch on. I made them a whole bunch of times before we left for California, and I'm not even kidding about how good and fun and crispy and cheesy and perfect with a glass of wine they are. And they're baked, so no frying or pans of hot oil are required to create their crispy deliciousness. Oh, and they're zucchini slices so they automatically fulfill the evening's veggie quotient.
So to get them made, we're just going to firstly submerge our little zucchini rounds in egg white and then in a mixture of parmesan and panko breadcrumbs. Our little crisps then go onto a parchment-lined baking sheet and into the oven until golden, crispy and ever so tasty. Wish now I'd taken a photo of them coming out of the oven, but more importantly, I wish you could smell them coming out of the oven. Oh wait, no, I hope you get to taste them coming out of the oven. Here's the recipe...
Zucchini Parmesan Crisps
Recipe adapted from The Kitchn
These are so good and so easy to make. No deep frying or messing with pots of oil. Yay! I pretty much followed the recipe, but when it came to the parmesan and panko mixture, I put in a little more parmesan cheese than panko breadcrumbs.
2 medium zucchini (yellow or green, or both!)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 large egg white
1/2 cup panko bread crumbs
1/2 cup coarsely grated Parmesan cheese (I use a little more)
Preheat the oven to 450°F and line a baking sheet with parchment paper. If you don’t have parchment paper, just spray the baking sheet really well with cooking spray.
Using a mandolin slicer or a knife, slice the zucchini into 1/4 inch rounds. Transfer the zucchini coins to a bowl and season with salt, pepper, and garlic powder. Beat together the olive oil and the egg white and then toss with the zucchini rounds.
Mix the panko crumbs and Parmesan together in a shallow tray. Working with a few coins at a time, dredge the zucchini in the panko-Parmesan mixture and transfer to the prepared baking sheet.
Bake for 25 minutes, or until the zucchini are golden-brown and crispy. Allow them to cool slightly (about 5 minutes) on the baking sheet before transferring to a serving tray. Serve warm or room temp.