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In the Kitchen
When life gives you too many zucchinis — make zucchini chips

The summer season is slowly approaching. The grass is growing, the bugs are buzzing and the pollen sure is spreading.

I have seen some early summer crops arriving at our local farmstands – specifically green beans, cherries, strawberries and zucchini. Surely the warmer winter had plenty to do with the early rising of these summer fruits and veggies.

I’m not complaining; strawberries happen to be my favorite, but I wasn’t expecting to see such oversized zucchini until the middle of June.

Now we’ve talked zucchini in the past. It isn’t one of my favorites, but I don’t necessarily dislike it either. I just don’t always know what to do with it.

I figure if I’m having this dilemma someone else must be having this dilemma, too. If only there was a way to turn zucchini into something satisfying. Zucchini becoming satisfying? I know it sounds crazy, but it’s not completely impossible.

With this recipe I’ve provided below you will find a delightful little treat awaiting you at the end. Perfect for dipping or eating on its own, it is a great way to get family and friends to enjoy your fresh local bounty of zucchini.

Do you have a favorite zucchini recipe? Please feel free to share your thoughts and ideas.

Zucchini ‘Chips’

2016_0526_In the Kitchen_Kayleigh_recipes_zucchini chips

Serves 4-6

Ingredients
1 medium sized zucchini
1 cup whole milk
1 1/2 cups bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon chipotle powder (optional)
Ground black pepper
Salt

  • Preheat the oven to 400 degrees. Slice the zucchini into 1/4 inch thin slices. Place the zucchini slices in a medium sized bowl. Pour the milk over the zucchini, toss to separate the slices. Set aside.
  • In a separate medium sized bowl combine the remaining ingredients. Season with salt and pepper. Place a baking rack on a sheet tray. Spray the rack with a light coat of cooking spray to prevent sticking. One at a time, place the zucchini into the bread crumb mixture, pressing the zucchini into the crumbs on both sides. Shake any excess off and place onto the rack. Repeat with the remaining slices. Place the rack of breaded zucchini with the sheet tray into the oven. Bake for 20-25 minutes. Allow to cool slightly. Use a metal spatula to remove from rack. Serve warm with a dipping sauce such as ranch dressing, yogurt or sour cream.horizontal-rule red 500pxbaig kayleighKayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
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Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh