Parmesan Zucchini Chips
You know summer’s coming to a close when the zucchini won’t stop zucchini-ing and they’re practically giving the stuff away at every grocery store and market you see. It’s still a bit too warm in Paris, and I’m keeping the fan blowing in the bedroom 24-7, but leaves are already falling, which is a very good sign.
It’s been a long, hot summer.
Finally, la rentrée has begun, meaning that everyone who left the city in July and August is back, or coming back soon, and businesses are once again opening their doors and things are starting to seem a bit more normal. I was startled this morning by an angry driver in a Mini Cooper sitting on the horn, for what seemed to be no reason at all.
Ah, Paris! You’re back.
Zucchini Parmesan Chips
I can’t tell you exactly how many this recipe makes because I ate them right off of the pan, before I could count them, but I’d guess about 3 dozen. I advise doubling or tripling this recipe because 1) they’re damn tasty, and 2) zucchini’s still super cheap.
- 1 medium zucchini, thinly sliced
- ½ cup breadcrumbs (I used panko)
- ½ cup grated Parmesan
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- salt to taste
- 3 tablespoons olive oil
- Preheat the oven to 450°F and line a cookie sheet with parchment paper.
- In a shallow bowl, mix together the breadcrumbs, Parmesan, herbs and salt to taste.
- Pour the olive oil into a shallow bowl, too. Dip the zucchini slices into the olive oil, letting almost all of it drip off, then dredge into the breadcrumb mixture and lay on the cookie sheet. Bake for 15 to 20 minutes, or until browned on both sides, making sure to flip them over halfway through. Eat while hot.