Summer vegetables are coming on strong here in Happy Valley. Recently I bought baby red potatoes and zucchini. Both of the following recipes brought smiles to the dinner table.
There is nothing better (to me) than fresh potatoes. At the State College Friday farmers market last week, I found baby red potatoes that had been harvested the day before I bought them! Roasting them seemed the way to go–and we had cool weather too so turning on the oven was not a problem. Fresh parsley from my “potted” garden on the deck finished off the dish.
The link for Roasted Baby Potatoes with Parsley is: http://www.fortheloveofcooking.net/2011/03/roasted-baby-potatoes-with-parsley-and.html
A few weeks ago, one of my friends on Facebook commented “facebook has now become a cookbook!” Well, maybe. I did find a zucchini recipe that one of my friends passed along. It is easy, quick and a new way for me to use zucchini.
Zucchini Parmesan Crisps
1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded Parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, Parmesan, salt and pepper.
Place rounds in Parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)