Cooking

Parmesan Zucchini Rounds

One of our dinners last week consisted of pasta with the first batch of fresh homemade pesto from our basil plants in the garden.  I think homemade pesto might be my very favorite thing to eat.  Since we didn’t have a garden last year, it had been two years (!) since I last had homemade pesto.  Far too long.  I would’ve licked my plate if I hadn’t thought it would be setting a bad example for my son.

Side note – I usually make pesto with walnuts instead of pine nuts because it is cheaper and I think it tastes just as good.

On the side I tried a new recipe – parmesan zucchini rounds.  It originally caught my eye because I thought it would be a good way to get my 2 year old to try zucchini.  Previous attempts of serving him sautéed zucchini with just oil, salt and pepper have failed.  I needed a new approach.  I followed this recipe exactly as written:

Parmesan Zucchini Crisps @ Food Network

Note that I am referring to them as “rounds” instead of “crisps” because mine did not get very crisp at all.  I used a golden zucchini from the farmers’ market.

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Although they were not crisp, I thought they turned out pretty tasty and Benzo and I agreed we would like to make them again.  One downside is that they were a bit labor intensive with dipping each slice in the breading.  I told my son they were “zucchini chips” and he amazingly bit right into one!  He didn’t end up eating a lot but I was ecstatic that he tried them.  And he even took more than one bite.  WIN.

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