Summer is in full swing, and so are the vegetables taking over our garden. Bright yellow zucchini flowers are blossoming, giving way to gorgeous homegrown zucchini. Substitute traditional fries with these baked zucchini crisps for a healthy summertime snack or starter for a summer barbecue. They’re packed with a ton of flavour thanks to tasty additions like fresh basil leaves and Parmesan cheese-which by the way steals the show, providing a tangy flavour and an extra crunchy bite to the fries.
Ok, moms. Let’s talk veggies. There’s that age-old question; ‘How can I get my kids to eat more veggies?’ My answer is-you don’t! I strongly believe that despite our sincerest of efforts, we’re ultimately going against our children’s innate antipathy for veggies, thus creating unnecessary stress and frustration for both us and the kids at mealtimes. However, I also believe that continuing to offer vegetables to our kids in a variety of ways is of upmost importance in developing their palates, rather than giving in and contenting them with only cheese and carbs at every meal time. I mean, I hated vegetables when I was a child, and I’m now a vegetarian. Go figure!
Prepare a batch of these baked zucchini crisps for your next summer get-together or for a family barbecue. They’re a terrific accompaniment to any protein-just like traditional fries, and can be served with a variety of dipping sauces such as ketchup, tzatziki, and hummus. You get full bragging rights with this recipe, in terms of boasting about your lovely garden and all the effort you put into making it, and you can enjoy the fruits of your labour (growing those delicious zucchini) with this healthy side dish.
If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!
Baked Zucchini Crisps
: Serves 2
: 10 min
: 20 min
Summer is in full swing, and so are the vegetables taking over our garden. Bright yellow zucchini flowers are blossoming, giving way to gorgeous homegrown zucchini. Substitute traditional fries with these baked zucchini crisps for a healthy summertime snack or starter for a summer barbecue. They’re packed with a ton of flavour thanks to tasty …
2 medium zucchini (about 2 cups), sliced into 1/4 inch medallions
1/2 cup grated Parmesan cheese
1/2 cup gluten-free (or regular) breadcrumbs
1 tsp. dried thyme
3-4 fresh basil leaves
2 egg whites, whisked
1 tsp. sea salt
2-3 tbs. extra virgin olive oil (for drizzling)
Preheat oven to 375 degrees.
Remove the stems of the zucchini then slice into 1/4 inch slices. For perfectly uniform pieces, you can also use a mandolin to slice the zucchini. If you slice them by hand be sure they are similar in size so all the pieces cook evenly and at the same time.
Whisk the eggs until fluffy in a medium bowl. Mix the dry ingredients in a separate medium-sized bowl. Place 3-4 pieces of zucchini at a time in the egg wash, flip to coat both sides then immediately transfer to the breadcrumb mixture and mix until coated evenly. Transfer to a large baking sheet lined with parchment paper. Drizzle olive oil evenly over the zucchini before placing them in the oven.
Cook for 20-25 minutes or until golden brown and fork tender, turning once halfway through the cooking process to brown both sides evenly. Allow to cool for a few minutes before serving. Serve as a starter, or as a side dish with your favourite dipping sauce. Garnish with more Parmesan cheese and freshly basil.