I have mentioned before how much I love getting our weekly produce from the Hollygrove Market and Farm. They are open Tuesdays from 2-6 and Saturdays from 10-2. We are among the Saturday crowd. I get my basket of produce for $25 and spend Sunday lining up recipes that call for what's in the box. This upcoming Saturday's box will feature:
-Plums or Nectarines (Jones Farms, AL)
-Peaches (Jones Farms, AL)
-Blueberries (Poplarville, MS)
-Shiitakes (MSNP, MS)
-Zucchini (Monica's Okra World, Garyville, LA)
-Yellow Squash (Grow Dat Youth Farm (NOLA)/Monica's Okra Word (Garyville, LA))
-Eggplant (Hungarian Settlement, LA)
-Bell Peppers (Hungarian Settlement, LA)
-Cherry Tomatoes (Ponchatoula, LA)
-Red Potatoes (Holden, LA)
I thought this recipe for zucchini oven chips would be a perfect use of some fresh zucchini.
- 1/4 cup dry breadcrumbs
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk
- 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
- Cooking spray
- Preheat oven to 425°.
- Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.