Regular folks, like us, have a perspective that the expert in a field doesn’t make mistakes. In reality, the expert has likely made many more mistakes along the way then we can imagine. Babe Ruth is often trotted out to display this concept. In 1923 he set records for most home runs and highest batting average. He also set a record for the most strike outs. What makes them the expert is they learned from those mistakes and got better. Ruth was looking to hammer home the ball and learned from the strike outs as much as he learned from the home runs.
This is also true in the world of cooking. Waiting a little longer than you expected for your meal while in a restaurant? It could be that the wait staff didn’t get your order in quickly. It could be that the kitchen is slammed. Sometimes, though, there was a mistake made in cooking and instead of serving you the mistake, time was taken to learn and try again.
This recipe was such a case. The first time I made it, they burned to a crisp. I had used my mandoline to create nice thin slices. They were so thin that they could not hold up to the time in the recipe. Below was my second attempt.
These are a great way to eat your veggies.
Zucchini, bread crumbs, parmesan cheese and a few spices.
I once again sliced my chips thin. If you do this, and even if you don’t, keep an eye on them in the oven. They will burn if left in too long.
A fantastic side!
Zucchini Parmesan Crisps
Prep Time: 20 M | Cook Time: 30 M | Makes: 4 servings, serving size 1/2 cup | Difficulty: Easy
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread 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.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
(serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg
Excellent Source of: Molybdenum, Vitamin C
Good Source of: Calcium, Manganese, Vitamin B6, Protein