One of our favorite veggies to grow is zucchini…always the first to make the list when we sit down to plan our summer garden. They are easy to grow…as long as I’m able to keep the vine borers and squash bugs away from them…and the girls and I love it whenever Britt fixes zucchini for dinner.
One of my favorite things about my RYGblog journey has been meeting other folks with similar passions. I’ve already introduced you to Tracy Prather, who has shared with us her tasty recipes and passion for food. Well today I’d like to introduce you to Denise Raymond. Denise and her long-time friend, Melissa Bryson, have a cooking website called McNack’s Kitchen. If you’ve not visited it, I’d highly recommend that you do. Besides sharing some amazing recipes…they do it in a fun and personal way that I’m sure you’ll enjoy. Please check them out.
Below you will find a recipe for Zucchini Crisps with Basil Dipping Sauce…and as soon our zucchini are big enough, I’m going to yank’em off the vine and throw them on the counter and ask Britt to whip up this dish. I’ll be nice about it of course.
So without further a do…here’s Denise and her recipe for Zucchini Crisps with Basil Dipping Sauce. Enjoy!
I had a very large zucchini in my refrigerator that I had bought from my local grocery store. I was looking for a new way to cook it and remembered that I had recently seen something about “zucchini crisps”. Evidently, zucchini crisps are the new potato chip! They are healthy, kid friendly and easy to make. You can serve them as a side dish or an appetizer.
Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time – 30 minutes
- 1-2 zucchini, sliced into 1/4 in. rounds
- 1/4 c. milk
- 1/4 c. panko bread crumbs
- 1/4 c. grated parmesan cheese
- 1/2 tsp. garlic salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1/2 c. shredded parmesan cheese
Basil Dipping Sauce:
- 1/4 c. plain greek yogurt
- 1/4 c. chopped fresh basil
- 1 T. horseradish sauce
- 3 tsp. Dijon mustard
- 4 garlic cloves, crushed
Special Equipment and Other Items Needed:
Preparing Zucchini Crisps with Basil Dipping Sauce:
Preheat oven to 425 Degrees. Spray a wire rack with non-stick cooking spray and place the rack onto a baking sheet. Combine the grated parmesan, breadcrumbs, garlic powder, garlic salt, and pepper in a mixing bowl. Place the milk in a separate bowl. Dip the zucchini rounds in the milk. Dredge the rounds in the breadcrumb mixture. Place on wire rack. Sprinkle with shredded cheese. Bake for 30 minutes until crisp.
While the zucchini is baking, make the Basil Dipping Sauce. Combine all ingredients in a small mixing bowl and mix well. Put in the refrigerator to chill (can be made ahead of time).
When the zucchini crisps are done, transfer to platter. Scoop the dipping sauce into serving bowl. Serve immediately!
Try a different dipping sauce if you’d like, maybe even a marinara.
Thanks so much for sharing this recipe with us Denise. I look forward to enjoying this and as many recipes as you and Melissa are willing to pass our way.
If you prepare this for your family, please let us know what you think. And also…please share your favorite zucchini recipe with us – I’d love to try it out to…because we Scotts love us some zucchini!
Oh…speaking of other zucchini recipes, here are 3 more from McNack’s Kitchen. Enjoy!