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Friday, April 27, 2012

Oven Baked Zucchini Crisps with Basil Dipping Sauce

I had seen this recipe and have been thinking of trying it for awhile now. Tonight seemed the right time to try it. Thank goodness I did, because they were very yummy. I'm sure glad they were good, because I am going to be needing a lot of good zucchini recipes. I am growing zucchini for the first time this season, and I didn't know that the amount of zucchini seeds I planted, could feed the entire nation. So when they start blooming and producing zucchini, you will all probably get very tired of zucchini recipes! The dip that goes with this is really good too.It's light and refreshing!

Adapted from the original recipe found at:

1 cup seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 teaspoon salt
1/2 teaspoon onion powder
dash of cayenne pepper
1/8 teaspoon black pepper
1/3 cup milk
2 small zucchini, sliced 1/4-inch-thick

Preheat oven to 425° F. Grease a large oven-proof wire rack and set it on a baking sheet.
Stir together bread crumbs, Parmesan, salt, onion powder, cayenne pepper and black pepper in a medium bowl. Place milk in a separate bowl. Dip zucchini slices in milk and then in breadcrumb mixture. Place slices onto the greased wire rack. Repeat until all the zucchini are coated.
Bake for 30 minutes or until golden brown. Serve with basil dipping sauce.
Basil Dipping Sauce
1/2 cup Sour Cream
3 tablespoons mayonnaise (like Hellmann’s)
3 tablespoons fresh basil, chopped
1 scallion, chopped
1/2 clove garlic
1/4 tsp Tarragon
Dash of crushed red pepper flakes
Dash of cayenne pepper
1/2 teaspoon Worcestershire sauce
Salt and pepper
Mix all the ingredients in a bowl and stir to combine.

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