Peruvians eat quite a bit of winter squash. There are several varieties, little and big. Very rare is it for Peruvians to eat summer squashes. Truthfully I am not sure if is the taste they don’t appreciate or if it is simply a food they are unfamiliar with. Zucchini is one of the only summer squashes I find regularly at the supermarket.
Zucchini is considered a summer squash because all of its parts – the seeds, the flesh and the skin – are edible. They are from the same family as the cucumber and melon. Most think of zucchini as a vegetable, but they are actually a immature fruit, being the swollen ovary of the zucchini flower. Their origins are European and the name comes from the Italian word for squash, “zucca.”
I have prepared zucchini bread, stir fry, as well as other squash bakes. But one recipe I have held onto for years, hoping to try it is this one. I sense that it needs a sauce of some sort to go with it, but that did not stop me from eating them all!
- 1/2 cup of dry breadcrumbs
- 1/2 cup of grated fresh Parmesan cheese
- 1/2 teaspoon of seasoned salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ground cayenne pepper
- 1/4 teaspoon of freshly ground black pepper
- 1 egg, lightly beaten
- 2 tablespoons of milk
- 3 cups of (1/4-inch-thick) zucchini slices
- Cooking spray
- Preheat oven to 425F.
- Combine breadcrumbs, Parmesan cheese, seasoned salt, garlic powder, ground cayenne, and pepper in a medium bowl, stirring with a whisk. Combine egg and milk in a shallow bowl. Dip zucchini slices in egg mixture, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425F for 30 minutes or until browned and crisp. Serve immediately.
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Zucchini Oven Chips are being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn’s Kitchen and this week hosted by Anh of Food Lover’s Journey. Check out the round up on Monday!!