27.3.14

Baked Parmesan Zucchini Crisps

This is yet another no-fuss appetizer that I actually whipped up in minutes when a couple of guests came over to hang out. They needed to kill time before heading to a wedding in town, and I thought I'd feed them a little; tide them over until the wedding dinner, seeing as local Chinese wedding dinners start real late.

Ingredients:
Zucchini, cut to 1cm-thick (plan for 1 zucchini to serve 2-3 persons as an amuse bouche)
Half cup breadcrumbs
Half cup freshly grated Parmesan (pair 1-part breadcrumbs to 1-part Parmesan)
4 tbsp olive oil (I mix this with some of my chicken fat to lend a subtle richness)
Salt to taste
Freshly ground black pepper to taste (can use white or pre-ground pepper as a viable alternative)


Directions:
1) Heat oven to 230 degrees celsius. Mix the breadcrumbs, Parmesan, salt and pepper in a bowl. Put the olive oil in a separate bowl.

2) Dip the zucchini in olive oil.

3) Then coat them evenly in the breadcrumb-Parmesan mixture.

4) Spread them out evenly on a baking tray.

4) Pop them into the oven for 15 minutes, taking them out to turn them over before popping them back in for another 5 minutes, until both sides achieve a golden brown hue. Serve piping hot.


2 comments:

NT said...

Must try one of these days...

Bern said...

SUPER easy to make. even the hubby, who's super noob in the kitchen, found this easy! let me know how yours went!

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