Okay so it has been, crazy busy lately. I am having a hard time balancing working full time again, cooking, editing, posting and maintaining my house. Yesterday I saw the pile of laundry and it reminded me of that talking pile of trash in Fraggel Rock, “Marjory the Trash Heap”. (I didn’t remember the name I had to Google it, and I thought it was leaves, turns out she was trash.) Do you remember that show? It was kind of like the Muppets, but underground and with no celebrities popping in. Well that is literally what it looked like. It was scary and I promise you it was taunting me. Oh and don’t even get me started on the furballs that keep rolling from out from under my bed and couch. They are like Tribbles, multiplying at record speeds. I swear the 3 shedding dogs in the summer are going to be the death of me. It’s me against the Tribbles and the Tribbles are winning. Do you know what a Tribble is? Of all the Star Trek episodes I watched as a kid with my dad the only one I really remember is the episode with the Tribbles, where these furballs kept multiplying and were taking over the ship. My home is the ship. Ugh!
Ok enough television time warp and whining. Let’s talk about what you came here for, food of course. This is the side dish that I made on Sunday with the Italian Sausage and Balsamic Tomatoes. It was a pretty warm day so I wanted to go light with the side dish. I kind of made it up as I went. This was incredibly easy and simple. It went over very well and was a great compliment to the dish. I even had a few guest that went back for seconds.
I had 3 large zucchinis.
Pre-heat the oven at 350 degrees. Dice the zucchini into about 1 inch squares, set aside in a bowl.
Slice 3 large cloves of garlic.
Finally if you have it fresh, because fresh is always better. Get 1 sprig of oregano and 1 sprig of rosemary. (Again from my new herb garden that I still need to post on. 😀 )
Remove the leaves from the stem and dice the herbs.
Add your garlic slices to the zucchini;
with 3 Tbs of olive oil;
add your fresh herbs and season with coarse salt and pepper.
Mix it all together make sure to coat the zucchini evenly, set aside .
In another bowl combine 1 cup of panko bread crumbs with,
1/2 cup of parmesan cheese.
Chop up approximatly 2 Tbs of fresh parsley,
and add to the bread crumbs.
By this point my guest had arrived and I got distracted and forgot a few photos. But you all are very “inteligente” people, so I am sure you will figure it out.
Spray a square baking dish with non-stick cooking spray. Use olive oil flavored if you have it. Add your zuchinni to the baking dish and top it with the bread crumb mixture. Spray the crumbs lightly with the olive oil cooking spray. Bake in the oven at 350 degrees for 30 minutes.
Scoop out and serve hot.
Eat it! 😀 *giggle*
See it on Hubby’s plate? Hubby thought it was yummy…….ha ha ha ha. I crack myself up. Such a dork!
Zucchini Crisp (Serves 4)
- 3 Large Zucchini, diced
- 3 Large Garlic Cloves, Sliced
- 1 Large Sprig Fresh Oregano, minced
- 1 Large Sprig Fresh Rosemary, minced
- 1 Cup Panko Bread Crumbs
- 1/4 Cup Parmesan Cheese, Shredded
- 3 Tbs Olive Oil
- 2 Tbs Fresh Parsley, minced
- Salt and Pepper to taste
Pre-heat the oven at 350 degrees. Dice the zucchini into about 1 inch squares. In a large bowl combine, zucchini, garlic, herbs, olive oil and season with salt and pepper. Toss until well combined. Mix it all together make sure to coat the zucchini evenly, set aside .
In another bowl combine 1 cup of panko bread crumbs with, 1/2 cup of parmesan cheese and parsley
Brush square baking dish with olive oil. Add your zuchinni to the baking dish and top it with the bread crumb mixture. Spray the crumbs lightly with the olive oil cooking spray. Bake in the oven at 350 degrees for 30 minutes.
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