My favorite zucchini story actually belongs to Garrison Keillor of "Prairie Home Companion" fame. He tells of a day set aside each year in Lake Wobegon on which neighbors blessed with bountiful zucchini crops "shared" with neighbors by leaving bags of it on doorsteps. If I recall, it's the only time the people of the mythical town locked their doors.
Do you have a favorite zucchini or other summer recipe? Share it with us: email to email@example.com tell us in the comments!
So it's good to have a few zucchini recipes on hand for the harvest. Recipes for breads and muffins, a chocolate cake, lasagna and cheesy sautes abound.
Health magazine actually had one that I have not seen before, though it's not hard at all:
Zucchini Oven Chips
- 1/4 cup dry breadcrumbs
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk
- 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
- Cooking spray
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Three-quarters of a cup of these potato-chip substitutes is 61 calories, they say.
Source: Health magazine.