Zucchini Parmesan Crisps

Egads! It's been a long time since I posted in my beloved little cyber bakery. I hope you're all doing well and enjoying the last little glimmers of summer wherever you may be.  I can assure you, I've got good reasons for not updating for a while, and I'll explain it all in detail a future blog. Let's just say  it's been an incredibly long and emotionally exhausting few weeks for my family. But great things are on the horizon, you can bet your hat on that.

 All I wanted to do last night was sit on my couch for a few hours thumbing through some wedding and cooking magazines,  sipping a nice glass of wine. I decided to grab a bottle at the liquor store that was $3.99 on "super sale", and if you've ever done this, you know what a crap shoot it can be. Sometimes it's an amazing deal, other times what appears to be coffee grounds ends up in your mouth, and that's just no good at all. This particular wine was Moscato, which can be disturbingly sweet, but some brands are refreshing. This one tasted like honey diluted with water and a cup of Splenda.  I mixed it with some sparkling water, and it was a bit drinkable, but still not what you want for your epic long week much anticipated glass of wine. Serves a cheap ass right I guess...

 It's summer bounty time around here, and I love knowing so many people who send me home with random fruits and veggies from their garden. I recently found this recipe on the Food Network website, and it was probably the best way I've ever had zucchini in my life!

Zucchini Parmesan Crisps

-Cooking spray

-2 medium zucchini (about 1 pound total)

-1 tablespoon olive oil

-1/4 cup freshly grated Parmesan (3/4-ounce)

-1/4 cup plain dry bread crumbs
-1/8 teaspoon salt

- pinch black pepper

-1 t. garlic powder

Directions:

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Original recipe at http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/index.html

This is the epitome of zucchini preparation. Crispy and fresh, we doubled this recipe and ate every piece!

I'm pretty sure they need to be eaten semi-warm, I could see them getting pretty mush-tastic if they were put in fridge or nuked. Enjoy!!