Zucchini Chips

Last night I was going to make a pasta dish with a goat cheese sauce, heirloom tomatoes and arugula.  Very similar to this.  I had two beautiful zucchini that had to be used and my daughter, who normally loves everything, has for some reason decided that she doesn’t like zucchini.  I was going to sautee the zucchini right into the tomatoes and garlic, but then I decided to make something that I was sure my hesitant child would gobble up. I made the pasta dish as planned, but I topped it with this…

2 zucchini sliced in 1/4 in. rounds (I totally don’t measure them, you shouldn’t either – just make sure their somewhat consistent in size)
3/4 c. breadcrumbs
1/3 c. grated parmesan cheese (don’t waste the good stuff on this recipe – the stuff in the container is just fine)
freshly ground pepper
Olive Oil

Preheat the oven to 400.  Spray pam on a large baking sheet. Take the sliced zucchini and coat them in oil – I poured a little olive oil in a bowl and mixed the bread crumb/cheese mixture in a seperate bowl  and went about dredging them like you would chicken for breaded chicken – first oil, then bread crumb mixture (both sides) then place on baking sheet.  I had to add more oil a couple of times.  Continue till all the zucchini is coated and on the baking sheet.

Bake for 25-30 minutes, or more, until they’re crispy.  These are a great snack, or a healthier alternative to french fries, or delicious when you place a few on top of the pasta bowl.

The hesitant child ate more than her share.

They look fried, don’t they?  They’re not.

If you liked this, you might like:

• Baked Chicken Tenders and Green Beans with Tomatoes
• Low Carb Chicken and Spinach with Goat Cheese and Tomato
• Sometimes You Just Need a Plate of Chicken Nuggets
• You Should Have Come Over for Dinner Tonight
• Slow Roasted Tomatoes