CSA Recipe: Chunky Zucchini Chips

Kirstin sent this recipe in saying she loves it because it is fast from farm to table and the squash is not mushy. Just the right amount of crunch and bursting with flavor. Great even for leftovers!

Ingredients:

Barden Farm zucchini, 1 or 2 depending on the size.

Olive oil, 1 Tbsp per squash

1/2 tsp salt

1/2 tsp pepper

1/2 tsp Garlic powder

Grated parmesan cheese, enough to coat tops of squash rounds.

Preparation

Preheat oven to 450F

Slice zucchini in 1/4” thick rounds and place in a single layer on baking sheet. Spring with salt and let set for about 5 minutes while preparing other trays as needed

Press rounds with a paper towel to remove excess moisture and place in a bowl.

Add oil, salt pepper and garlic powder, and toss.

Place rounds on a baking sheet and bake for 5 minutes at 450F.

Remove from over, and once all trays are done, sprinkle zucchini with grated parm. and return to oven, broiling until cheese is light brown, about 2-3 minutes. Remove and serve.