Smoke on the water, fire in the sky. Fine particulate matter from smoke to light ash. You run your fingers across the top of the car and they are dirty. Coupled with the unusual weather since spring, the wildfires make all vegetation suffer... you may wear a mask but the garden is fully exposed. Nothing have grown with the usual splendor. Except the zucchini. The zucchini is magnificent. Not the best for this dish though, I keep hunting down the small ones, but before I get to them they are giants already. Still I managed to get a few of small ones the other day. I am thinking of six or seven inches long these are the best, tender and slice like a dream. Perfect for baking with parmesan. They make a delicious snack or side dish. Eat it up promptly, hot out of the oven. 

Parmesan Baked Zucchinis

2 small zucchinis
1/2 cup flour
1 egg, whisked
2/3 cup shaved parmesan cheese

  • Preheat the oven to 350F.
  • Line a baking tray with parchment paper.
  • Cut the ends off and slice the zucchinis into small wedges.
  • Place the zucchinis in a bowl.
  • Add the flour and stir to coat.
  • Transfer zucchinis to a clean bowl.
  • In a small bowl whisk an egg with salt.
  • Add the egg to the zucchini and toss to coat.
  • Place the parmesan cheese in a bowl.
  • One by one roll the zucchini wedges into the parmesan, tilting the bowl to coat.
  • With a kitchen thong transfer zucchini wedges to the prepared baking tray.
  • Bake in the preheated oven for 15 minutes or until they get a nice golden brown colour.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!