It's been a while. Like, 6 months. I got into a slump. A cooking slump, a life slump, a slumpy slump.
I'm not sure I'm totally out of it, but at least I've recently felt inspired to try cooking new things again. I'm completely out of practice for taking food photos, so I'm going to have ease back into taking good looking photos again.
I recently made these zucchini crisps I found on the EatingWell website (which I highly recommend as a healthy recipe search engine!).
Tony and I both really enjoyed them. They are simple enough to cook on a weeknight, but actually look pretty impressive when served!
Enjoy!
Parmesan Zucchini Crisps
Ingredients:
1 medium zucchini, sliced diagonally into1/4" medallions
1 Tbs extra virgin olive oil
salt and pepper to taste
1/4 cup shredded Parmesan cheese
Procedure:
1. Heat olive oil in skillet over medium heat.
2. Add zucchini to skillet, toss in oil and cook for about 20 minutes, flipping the medallions over about half way through. The zucchini should be lightly browned on both sides and soft in the middle.
3. Add salt and pepper to taste, then place a pinch of Parmesan on top of each medallion. Cook on low heat for about 2 more minutes, or until cheese is melted.
Enjoy as a side or even an appetizer!
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