Sunday, September 18, 2011

Oven-fried zucchini chips with basil dipping sauce

The end of summer is near. Yesterday the weather was hot and humid, the kind of day that makes you run to the nearest gelateria for a good ice cream cone or to the bar for an ice cold beer. Today there's a high of 69 and the rain is falling heavy upon Lake Lugano, making it look like the midst of November.

Seriously, it's quite a shock. Yesterday flip flops and a sun dress. Today leggings and boots. As the old people would say, where the hell have the half seasons gone?

Nobody knows.

Still, yesterday I went grocery shopping and, since the weather was still nice out, I bought a bunch of summery ingredients, mostly fresh produce and such. By the time I got home, the clouds where rolling in, the wind had picked up and the lake was white capping. But I had no choice. It was too late to make stew or a roast. So I made this recipe that I found a while ago on Reeni's blog, which is wonderful and you should visit if you have never done so.

I tweaked the recipe a little bit because I didn't have the exact ingredients. It turned out great. As soon as the chips where out of the oven they were all gone. 

OVEN-FRIED ZUCCHINI CHIPS WITH BASIL DIPPING SAUCE

1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion freshly ground black pepper
1/3 cup vegetable broth
2 small zucchini cut in 1/4-inch-thick slices
Cooking spray or vegetable/olive oil

Preheat oven to 425° F. Grease a large oven-proof wire rack set on a baking sheet.

Whisk together bread crumbs, Parmesan, salt and pepper in a medium bowl. Place broth in a separate shallow bowl. Dip zucchini slices in broth then in breadcrumb mixture patting the crumbs on. Place slices on wire rack. Repeat until all are coated.

Bake for 30 minutes or until golden brown. Serve immediately with basil dipping sauce if desired.

BASIL DIPPING SAUCE

1/2 cup plain yougurt
A big bunch of fresh basil, chopped
1 scallion, chopped
1/2 clove garlic
1/2 teaspoon Worcestershire sauce
Kosher salt and ground black pepper

Use a blender or food processor to combine all ingredients except salt and pepper until smooth. Taste and season with salt and pepper as desired.

19 comments:

  1. The basil dipping sauce looks so good. I love that this isn't deep-fried. You gave me one more use for my basil, as Fall is starting to end it's life.

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  2. Debbie, my basil is about to die too. It definitely doen't look as healthy as it did a couple of weeks ago!

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  3. Your new blog looks is great! What an adorable header.

    Reeni's recipes are always fantastic, aren't they? This looks like a really delicious use for zucchini!

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