This great little treatment for zucchini comes from Ellie Krieger. Like many of her wonderful recipes, she’s made something better for you, while losing absolutely none of the taste. Since I am trying to (!!??) live wheat free, I used gluten free bread crumbs that I’d squirreled away in the freezer, from Wheat Belly Basic Focaccia Bread of a recent post. I’m proud to say, that cucina povera is always, always practised in my kitchen. It’s how I was taught… both at home & culinary school.
You could of course, use regular bread crumbs or even try something else you fancy, that you think might work. Just think of texture and the end result you want.
This recipe is child’s play to put together. In fact, let the kids get their hands in there. I’ve always found that kids, of all ages, are more likely to eat what they’ve been involved with making.
Even though a minimal amount of oil is used, these end up tasting like they were deep fried – almost totally masking the goodness that comes from fresh green vegetables. The kids might actually eat this. They might actually also enjoy it. Zucchini, believe it or not, was a particular favourite of my Mom’s, once she discovered how wonderful it was. A weekend big breakfast, including massive omelettes, were just not complete without zucchini. She would’ve loved the crispy, cheesy goodness of these – perhaps unseating olive oil fried zucchini from the top spot.
According to Ms. Krieger, also a nutritionist, zucchini have the following going for them: they’re an excellent source of vitamin C and a good source of calcium, manganese, vitamin B6 & protein. Just don’t tell anyone, until after they’ve devoured them. Buon appetito~
Zucchini Parmesan Rounds
If the Parmesan & crumb topping won’t stick, simply sprinkle more of it on top, once you have the rounds on the baking sheet. I grated half of the Parmesan finely and the other half coarsely. I didn’t want it to disappear in the crumb mixture… you can actually see the strands of the coarse grating.
2 medium zucchini
1 tablespoon olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450° and line a baking sheet with parchment paper (or spray lightly with cooking spray – but clean up will be easier with the former).
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a another medium bowl, combine the Parmesan cheese, bread crumbs, salt & a few grindings of pepper.
Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula and serve. Also good at room temperature, although they’ll lose some of the crispness