Parmesan Zucchini Crisps

I’m looking forward to the new year and all the fresh veggies growing in the dome and my garden.  Zucchini are one of my favorite veggies to grow each year mostly because they are tasty and super easy to grow.  In today’s post I share a zesty appetizers that you could put together most any time of the year as long as you have some fresh zucchini.

Parmesan Zucchini Crisps
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Parmesan Zucchini Crisps

Ingredients

    Dip
  • 1 cup light sour cream
  • 1/4 cup low-fat buttermilk
  • 1 tablespoon finely chopped chives
  • 1 1/2 teaspoons hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon organic garlic powder
  • 1/4 teaspoon Nielsen-Massey Pure Lemon Extract
  • Zucchini and Coating
  • 1/2 cup all-purpose flour, divided
  • 2 medium zucchini (about 1 pound)
  • 2 teaspoons lemon zest (2 large lemons)
  • 1 cup freshly grated Parmesan cheese
  • 3/4 cup panko bread crumbs
  • 1 1/2 teaspoons freshly grated nutmeg (preferred)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
  • 3/4 teaspoon organic garlic powder
  • 1/4 teaspoon ground white pepper
  • 3 eggs
  • 2 tablespoons grape seed oil
  • 1/2 teaspoon kosher salt

Instructions

    Dip (Makes about 1 cup)
  1. In a medium bowl, combine dip ingredients; cover and refrigerate until ready to serve.
  2. Zucchini
  3. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray; set aside.
  4. Add 1/4 cup flour to a resealable plastic bag. Slice zucchini into 1/8-inch rounds and place in bag with flour. Shake to coat and set aside.
  5. In a shallow bowl, add remaining 1/4 cup of flour and lemon zest; stir to combine. Add Parmesan, bread crumbs, nutmeg, vanilla powder, garlic powder and pepper; stir to combine. In a medium bowl, add eggs and oil; whisk to combine.
  6. Dip flour-dusted zucchini in egg mixture and lightly press each side in dry coating mix. Place zucchini on prepared sheet pan, sprinkle with salt and bake until golden brown, about 8-10 minutes per side.

Recipe and image credit goes to Nielsen-Massey Vanillas, Inc

A few years ago I had to hide my deep fryer because my teenagers kept experimenting with anything they could get their hands on… deep fried pickles, onions, meats, cheeses and even strawberries.  This is a recipe that you and the kids will love because it is baked and you can’t beat the main ingredient (zucchini). I hope you give this recipe a try and stop back and  tell me what you think.  
Here’s to 2016, 
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