Oh the ever-prolific zucchini! You've fixed zucchini burritos, zucchini with orzo, sauteed zucchini with tomatoes, zucchini with fried tofu, and even zucchini in sour cream. Now, alas, the end is near - the season for local zucchini is drawing to a close. While you still can, grab some zucchini at one of the local farm markets and fry it up! Buy another dozen zucchini (or more) and make some of the delicious zucchini chips mentioned in the second recipe below. The chips are tastier than you can possibly imagine, and will keep all winter long (well, not really, because you will gobble them up right out of the dehydrator).
- Olive oil
- 1 1/4 cups freshly grated Parmesan cheese
- 1 1/2 cups breadcrumbs
- 3/4 teaspoon sea salt
- 2 large eggs
- 3 medium zucchini, cut into 1/4 inch slices
Mix the Parmesan, breadcrumbs, and salt in a medium bowl. In another bowl, beat the eggs to blend. Dip the zucchini in the eggs a few slices at a time to coat completely and let the excess egg drip back into the bowl. Coat the zucchini in the crumb mixture and place on a plate while you heat the oil.
Pour enough oil into a large frying pan to reach a depth of at least 1/2 inch. Heat the oil over medium high heat until fragrant. When the oil is hot, fry the zucchini slices in single layers until they are golden brown, about a minute and a half on each side. Transfer the fried zucchini to paper towels on a large platter and drain. Serve hot!
- Zucchini squashes
- Olive oil
- Parmesan cheese, freshly ground
- Unprocessed sea salt
Wash zucchini. If using large zucchini, remove seeds.
Cut zucchini into 1/4″ slices; the thicker you cut the slices the longer you will have to dehydrate them. A small, inexpensive mandolin will slice these up in a jiffy and maintains a consistent thickness to the slices.
Line your dehydrator shelves with parchment paper. Place zucchini slices on parchment paper and sprinkle one side with sea salt and the other side with freshly ground Parmesan.
Dehydrate your zucchini chips at 125° F (or 'open all the vents' if you have a cheap but functional dehydrator like the author's). Dehydrate for 9 hours or more. When they are brittle, they are done! Peel them off of the parchment paper and store in an airtight container.
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