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
salt
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.
- 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.
Image Credit: TWITTER/@redcrosscanada
