When I was a little girl, my Italian grandfather, Papa had a huge garden filled with long, neat rows of vegetables. He spent hours tending to it. By the end of the summer, he had a true “farmer’s tan”. I can picture him in the field (it was so big it was more like a field to me). The farmer whose land was adjacent to him would always leave him a great big spot for his garden. The cows even made an appearance once in awhile. I grew up eating peas from the pod and fresh veggies. My grandmother cooked a ton and zucchini was a favorite. She would slice the whole zucchini, bread it and bake it with red pepper flakes and olive oil. Since I have tons of zucchini from my one plant I thought I’d try this for my family and give a nod to my Papa & Nane.
- Two medium zucchini
- Two eggs
- Seasoned bread crumbs or Panko
- Parmesan cheese
- Hot red pepper flakes
- Olive oil
- Slice the zucchini the full length into thin slices
- Dip in egg, then bread crumbs with parmesan cheese mixed in and place on cookie sheet.
- Sprinkle with red pepper flakes and drizzle with olive oil.
- Bake at 350 degrees for about 30 minutes.
- I happened to leave mine longer about 45 minutes and they were crispy outside and tender inside!
This would make a great appetizer served with sauce or some ranch dressing for dipping!
Do you have a favorite childhood memory of a gardening? I’d love to hear it. Thank you so much for coming by!