Summer is in full-swing, guys, meaning I have had my fair share by now of burgers, hot dogs, grilled veggies and lots of chips! Zucchini crisps, to be exact. I love cooking with veggies that are in season, and zucchini is one of my favorite summer vegetables. Of all the baked zucchini recipes I’ve tried, this is a perfect cross between veggies and chips, and so simple to make. (The recipe only calls for two ingredients!)
These zucchini crisps make a great appetizer, and even better leftovers (if you have any left). You can top off a veggie pasta with them, for instance, and just add a squeeze of lemon to give it some extra zest.
Oh and worth noting: When you pick up zucchini at the store, make sure to grab the smaller ones (about six inches long), as they’re the most tender and flavorful. (The larger ones tend to be watery with big seeds.) As always, if there are any farmer’s markets near you, it’s definitely worth checking out as they carry the best produce.
ZUCCHINI CRISP RECIPE
- 1 zucchini
- salt & pepper
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Cut the zucchini in 1/4 inch rounds. Arrange on baking sheet and top with salt, pepper and parmesan.
- Bake for 25 minutes, or until golden brown. Serve immediately.
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