Wednesday, April 17, 2013

Zucchini Parmesan Crisps with Basil Dipping Sauce

Ingredients for Zucchini Parmesan Crisps:
· Cooking spray 
· 2 medium zucchini (about 1 pound total) 
· 1 tablespoon olive oil 
· 1/4 cup freshly grated Parmesan (heaping) 
· 1/4 cup panko crumbs (heaping) 
· 1/8 teaspoon sea salt 
· Freshly ground black pepper

Ingredients for Dipping Sauce:
· 1/2 cup Sour Cream
· 3 tablespoons mayonnaise
· 3 tablespoons fresh basil, chopped
· 1 scallion, chopped
· 1/2 clove garlic
· 1/2 teaspoon Worcestershire sauce

1. Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.
2. Slice the zucchini into 1/4-inch thick rounds.
3. In a medium bowl, toss the zucchini with oil.
4. In a small bowl, combine the Parmesan, panko crumbs, salt, and a few turns 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.
5. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.
6. Remove with spatula. Serve immediately with Dipping Sauce.
7. To make sauce, to sauce ingredients in the food processor and pulse a couple of times.

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