Growing up in the South, my family lived in a very small town. Populated with 776 happy citizens, our little corner of the world was idyllic. During the Summertime, as a young girl, I roamed the town freely. If you've ever seen the intro to the old Andy Griffith show where Ron Howard is walking along with a stick in one hand, a rock in the other and bare feet......well that was me. I had a big dog that went by the name of Shep, he followed me everywhere. In my 1960's world I knew a few things to be true. I was to always respond, 'Yes ma'am and No ma'am', I could pick under ripe, sour plums from the McGaha's tree, the 'old maids' at the retirement home were always willing to play 'Old Maid' with me, the cokes were ice cold and the gum free at McGraw's Food Store and it seemed to me no matter how long I roamed our small town when ever I returned home my mother would be cooking dinner.
My mother was and still is the quintessential Southern cook. Give that woman a handful of recipes and she can whip up a veritable feast. She actually fried food back when fried food wasn't the evil thing it is today. In the South we will fry anything. My mother's fried specialties were fried okra, fried squash & zucchini, fried steak, fried pies, fried fish, fried chicken, fried tomatoes....well the list is endless really. I, on the other hand, am not a 'fryer'. You may think it's because of the health hazards we have been warned about, but you'd be wrong. I simply don't fry because it makes a complete mess in my kitchen. That's it, and I DO miss my mother's fried squash....I LOVE fried squash. To get my fried squash fix, I cut my zucchini and squash thinly, sprinkle it with salt, pepper and garlic powder and caramelize it in a really hot non-stick skillet that's been sprayed with olive oil. It's DIVINE. Almost, but not quite, as good as my mother's version. This recipe for Zucchini Parmesan Crisps is a really close second to Moms. For me it's quite addictive. Hope you enjoy them as well!
ZUCCHINI PARMESAN CRISPS
4 - as a Side
1 Southern Gal - as an entree!
- 2 medium zucchini - about 1 pound total
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan
- 1/4 cup plain dry bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Freshly ground black pepper
WHAT TO DO
- Preheat the oven to 450 degrees F.
- Line a baking sheet with non-stick foil or parchment paper.
- 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, garlic & onion powder and a few turns of the pepper mill.
- 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.
- Serve immediately.
~THE DOMESTIC CURATOR~