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.
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.
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.
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!
Recipe: Zucchini Crisps
Summary: Crispy and light veggie chips
- 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
- Preheat oven to 425 degrees F.
- Sprinkle flour in a shallow dish.
- In a second dish, mix together the egg, milk, salt and pepper.
- Combine the crouton crumbs and parmesan in a third dish.
- Dredge the chips in the flour.
- Dip in the egg wash.
- Coat in crumbs.
- Place the prepared zucchini on a sprayed baking sheet in a single layer.
- Bake in the oven for 25-30 minutes, or until toasted and golden brown.
Cooking time (duration): 0 hour(s), 30 minutes
Number of servings (yield): 6-8