For the past few months, I have been swamped by things needing to be done. I did take pictures and take notes of what I made, but I had no time to blog it. 😦
A lot of things happened since my last recipe post. I did a lot of things to prepare for the wedding, got married, went on a camping honeymoon trip, moved to a new apartment and prepared for the new school year… which starts in one day! My summer is officially over and it is time to start posting some delicious recipes.
My godfather Milton (also my officiant) and his wife Jackie had us attend a weekend marriage counseling session. I was super skeptical about it all but was totally surprised about how good it was for Ben and I. We talked about our relationship in terms we had never thought of before, played with their son Nicholas, and got closer to our faith.
Jackie made some really great food while we were there. My favorite recipe were these zucchini crisps, which my than-fiance gobbled up. Later on, I made the same recipe for my father, which he then gobbled up. I now have two zucchini converts and I have Jackie to thank for it 🙂
- 3 Zucchinis
- 1/4 cup Parmesan Cheese or Vegan Parmesan Cheese
- 1/4 cup Panko Bread Crumb
- 2 Eggs
- Optional: Salt to taste if needed
Step 1: Pre-heat 425
Step 2: Slice into 1/4 inch rounds.
Step 3: Beat two eggs in a small bowl.
Step 4: Mix cheese and bread crumb in a separate bowl.
Step 5: Dip the zucchini rounds first into the egg mixture and then into the bread crumb. I would use one hand for wet and one hand for dry to avoid a big mess.
Step 6: Place on a oiled casserole dish.
Step 7: Bake for abut 30 minutes, halfway flipping them over carefully.
Step 8: Sprinkle with salt if needed. Eat and Enjoy!
Optional: Serve with your favorite dipping sauce. I enjoy ranch, spicy mayo or shrimp sauce.