Lately I've been seeing these things just about everywhere! So, I had to see what all the fuss was about. I was so surprised just how tasty, crisp and delicious they were! Could be a nice little addition to your appetizer collection.
Who's a picky eater? I like to think I'm not and that I'll try most foods and don't really have any food aversions. Okay, bananas. No thanks. I've said this before, if you see a banana on the blog, call for help!
But in all seriousness, I really do like most food to some degree. Like most people, I have my likes and dislikes but I don't have much hatred for many foods. Okay, raw seafood is up there with bananas. But I think that's just about it, really.
So when you are the one cook in the house who has to please four sets of varying taste buds, what do you do?
You see, unlike me, the other three have distinct tastes that are their personal favorites and personal hates. Yes, hates.
My husband likes to think he's not a picky eater, but it has come to light after 18 years that there are so many foods he really doesn't like. Again, he will eat pretty much anything I make, but does he always like it? No.
I only just recently learned that he doesn't like eggplant or zucchini. We were having a passing conversation and I'm pretty sure his word was "disgusting." Yes, that was his word of choice to describe the two rather low key and unassuming vegetables.
Okay, do I think they are super fantastic, out of this world incredibly delicious and can't wait to dive into a dish or either of these seasonally available summer vegetables? Ummmm, maybe not. But like so many foods, it's what you do with it that makes it something you'd like to eat.
So after seeing these appearing on Pinterest for about a month this summer, I had to figure out what all the fuss was about. So, I just kind of went with common sense and made up a recipe to put these together. But can I just say, there are only so many ways you can make these. If you look at the million other Parmesan Crisp recipes out there, they all kind of look pretty much the same. After four years of recipe writing I realized you'll be hard pressed to come up with something that hasn't already been done a thousand times. I can't tell you how many times I've made something that I truly thought was "original", only to find out that millions of people were chowing down on it for years. Oh well, new to me I guess..haha!
So, on a laid back weekday morning back in August, I set out to make my version of Parmesan Zucchini Crisps. I didn't have high hopes if I'm completely honest. But I thought I'd give them a try anyway. I had all the ingredients on hand and there wasn't much prep work. And even if it was a huge fail, I'd still eat it. Hell, I eat a lot of fails!
But to my surprise, I loved them! Not only did I love them, my 17 year old fuss pot of a daughter, loved them as well. What, Lola eating zucchini? Her words were "Mmmmm, these are really tasty." And continued by eating a nice little stack. Maybe she's growing up and out of the picky phase. We'll see. And anyways, aren't picky eaters supposed to be toddlers?
Notes about the zucchini:
This is such an easy appetizer or snack food. There really isn't much to it and you can put it together relatively quickly. But, it really has to be served fresh out of the oven. These loose their crispness relatively quickly and plus they are just better hot and fresh. But I honestly though they were delicious and will make them again.
The dip isn't necessary, but I thought the creamy cool dip on the side was really tasty. Serve it with your favorite dip if you have one.
These are baked not fried which makes them a healthier option for those of you watching that kind of stuff.
Also, you can do all the prep work before hand if you are planning on serving these as an appetizer. The dip can be made hours in advance and you can have the zucchini crisps all prepared and ready to bake on the tray. Just cover the tray with foil and put in the refrigerator until baking time. Makes for a great make ahead appetizer.
Happy cooking friends and why not try some new foods!
Parmesan Zucchini Crisps
Serves 4 / Prep time: 15 minutes / Bake time: 30 minutes
For the zucchini:
1 Large zucchini, ends trimmed and cut into 0.5 inch rounds
1/2 Cup/60 grams fine bread crumbs
1/2 Cup/50 grams finely grated parmesan cheese
1 Teaspoon dried oregano
1/2 Teaspoon garlic powder
1/2 Teaspoon salt
1/2 Teaspoon black pepper
For the dip:
1 Cup/240 ml sour cream
3 Tablespoons fresh chopped chives
2 Spring onions, finely chopped
1/2 Teaspoon salt
1 Teaspoon garlic powder
First make the dip. Combine all ingredients in a small bowl, stir, cover and refrigerate.
Preheat oven to 400 degrees F. Line a large baking tray with parchment paper and set aside.
In a medium sized bowl, whisk the egg.
On a large plate combine the bread crumbs, parmesan, oregano, garlic powder, salt and pepper. Stir to combine.
Dip each piece of zucchini in the egg and then coat in the bread crumb mixture. Place on baking tray and repeat for all zucchini.
Bake for 25 - 30 minutes or until golden brown and crispy.
Remove from oven and serve with dip immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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