Zucchini Crisps

Working at Texas Farm Bureau, I have the great pleasure of getting plenty of fruits and vegetables to work with for the Texas Table Top blog. This summer is no exception. So far, I’ve been the recipient of cucumbers, peaches, onions and sweet corn.

But one thing I haven’t seen this summer is zucchini. It probably has to do with the fact that there are so many ways to make it, nobody has any left over to share with me. This reminds me…I really need to have a garden next year.

For Zucchini Crisps, you will need…
2 – 3 medium zucchini, thinly sliced
½ cup flour
1 egg
¼ cup milk
1 ½ cups seasoned croutons, crushed
¼ cup grated parmesan
salt and pepper
cooking spray

Zucchini is one of those vegetables I can find a reason or a way to eat year round. I prefer to get them garden fresh, but the ones I get at the grocery are just as tasty.

First things, first. Preheat your oven to 425 degrees. I know this seems a bit hot, but you want the zucchini to crisp up and not get soggy. Spread the flour in a shallow dish.

In a second dish, combine the egg, milk, salt and pepper to make an egg wash. The salt and pepper is based on personal taste, so it’s completely up to you on this one.

Now, in a third dish, mix together the crushed croutons and parmesan. And now it is time to prepare. Dredge the veggie slices in the flour, then move to the egg wash and finish up with a dip in the crouton crumbs.

Place the chips in a single layer on a sprayed baking sheet and bake for 25 to 30 minutes until golden and crisp.

This is a great way to add a veggie to a meal or even a snack with just a little work and a whole lot of flavor. Look for more fresh recipes as summer goes on. I have plenty of fresh fruits and veggies to prepare. From all of us at Texas Table Top, enjoy!

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