Sunday, July 15, 2012

Pecorino-Crusted Baked Zucchini Crisps

The garden is still putting out plenty of zucchini and I'm trying to prepare it every which way I can think of to keep us from getting sick of it. While some people bemoan the excessive productivity of zucchini plants, I love it! There is so much you can do with zucchini - from savory dinners to easy sides (like this recipe below) to sweet treats. Having 2 zucchini plants along with 2 squash plants in our garden has definitely cut down on the produce bill this summer.

For tonight's meal, I made some pecorino-crusted baked zucchini crisps to go with our grilled chicken. These are fairly quick to prepare and full of texture and flavor. Crunchy on the outside, soft on the inside -- and lots of flavor from the pecorino cheese.*



*Pecorino is similar in taste to Parmesan cheese, but has a slightly more assertive flavor and a little more saltiness. I prefer Pecorino, so that's usually what I have on hand, but Parmesan would also work fine in this recipe.

Though I cut my zucchini in rounds, you can also cut them into spears to make "fries." I've done this before and served them with burgers -- much healthier than french fries. I bet they'd be a great way to get a child (or partner) who might not normally love "green stuff" to eat his or her veggies, too!
On to the recipe~

Pecorino-Crusted Baked Zucchini Crisps
printable recipe
(Serves 2-3)

Ingredients:
1 medium zucchini (about 6-7" long and 1.5-2" wide)
2 egg whites
1/4 cup flour
1/4 tsp. sea salt
1/2 tsp. dried basil
dash of ground pepper
1 cup panko bread crumbs
1/4 cup grated Pecorino cheese (or Parmesan)

Method:
Preheat oven to 425°F.
Line a baking sheet with foil. Spray lightly with oil
Cut zucchini into slices about 1/4" thick.
In a medium-sized bowl, beat egg whites until frothy. Set aside.
In another medium-sized bowl, combine flour, sea salt, dried basil and ground pepper. Set aside.
On a plate, mix together panko bread crumbs and grated Pecorino cheese.
Place zucchini slices in the flour mixture. Toss to coat all sides.
One at a time, dip each zucchini slice into the egg whites, then into the panko-Pecorino mixture. Turn zucchini over a few times to make sure it's well covered with panko. Place on prepared baking sheet. Repeat until all zucchini slices are coated. (Lay them out in a single layer on the baking sheet.)
Bake at 425°F for 14-16 minutes until golden brown and crispy.
Serve immediately. (They will start to lose their crisp after 10-15 minutes.)

4 comments:

"Prof. Kitty" said...

Thanks for another great zucchini "user upper" ! These sound and look delicious. I like the part about "a child (or partner)", made me laugh :)

Yumgoggle said...

Love to learn that zucchini can be very versatile in the kitchen too. This is such a perfect side dish or perhaps a great snack option as well. Thanks!

Myfudo here...Normally we'd never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I'd love to share our newest launch with you, I hope you don't mind? Now that we are getting a new look...Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/gallery
We look forward to seeing your wonderful pictures, as always.
p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you'll participate =)
http://www.yumgoggle.com/cakes-cupcakes-the-black-forest-cake-cupcake-a-kitchenaid-mixer-giveaway/

Ashley Bee (Quarter Life Crisis Cuisine) said...

Zucchini is EVERYWHERE and our garden is producing it faster than we can use it. I will keep this recipe on hand for sure :) I looove baked zucchini fries!

Shari TheSaucyGourmet said...

Oh how I wish my garden was producing some zucchini cuz this recipe looks awesome!