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Zucchini Parmesan Bites
I made these from a gigantic zucchini that was hiding under a few big leaves in my garden. I somehow overlooked it until it was of monstrous proportions, about 12 inches long and 4-5 inches in diameter.
These little bites are crispy and delicious and I highly recommend this versatile way of cooking zucchini. Once baked, you can layer these with tomato sauce and make zucchini parmesan. You could also cut them into the shape of french fries, instead of circles, in the first step, then crumb coat, bake, and serve with burgers. I like eating them as appetizers with home made ketchup! Yum!
Here’s how I made these inexpensive and scrumptious treats:
Heat oven to 400.
Spray a cookie sheet with olive oil spray.
Slice zucchini into 1/4 inch thick circles (or in the shape of french fries), dip in scrambled egg that’s been seasoned with salt and pepper. Dredge in bread crumbs that have been seasoned with 1/4 cup parmesan cheese, pinch of celery salt, couple grinds of black pepper, sprinkle of onion powder, shake of garlic powder and 1/2 tsp smoked paprika.
Place the zucchini rounds on the cookie sheet, spritz with a little olive oil spray, and top each one with a little fresh grated parmesan cheese.
Bake at 400 for 10 minutes, flip each one over, return to oven for 10 more minutes until desired doneness. Serve with homemade ketchup or marinara sauce. Yum!
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