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Although this summer hasn't been the best in terms of the number of bright sunny days where you simply crave to be at the beach, it has been great for the patch.

The warm soil combined with a shower or two at least every couple of days has meant the veggie patch has become somewhat of a jungle, where plants, flowers and weeds all fight to get that prime bit of patch real estate which is closer to the sun. It is simply glorious!

Probably the biggest success story of this summer's vegetable garden so far has to be the zucchini. I planted 'blackjack' and "Lebanese" varieties and both are providing us with the good stuff every, single, day. This leads to the question of what in this world am I going to do with all these zucchinis??

I'll be sharing a series of recipes over the coming week featuring this veggie, starting with crispy zucchini chips today! Coated in the most delicious herbes de provence/ panko/ parmesan crumb, they are baked which means less splatter on the cooktop to clean up...and the kids love them! Double hooray!!!

If you don't have any herbes de provence feel free to substitute other dried herbs such as parsley or thyme, or even an Italian dried herb blend.

I hope you give this recipe a try - it's a great way to use up fresh zucchinis and the end result is an absolute treat!

As you know I love seeing these recipes come to life in your kitchens, so please tag me in your socials if you make it!

Take care, stay safe,

H xx

Makes: About 30 chips
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:

  • 3-4 medium sized zucchini (not too thick), quartered lengthwise and halved
  • 1/2 cup fine semolina
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated parmesan
  • 1 teaspoon herbes de provence*
  • 1 teaspoon cooking salt
  • 1/2 teaspoon freshly ground black pepper
  • Sea salt flakes, to serve

Instructions:

  1. Preheat the oven to 220C. Place a cooling tray in a baking tray and spray well with non-stick cooking spray. Set aside.
  2. Place the semolina on a plate. Place the eggs in an open shallow bowl and also set aside.
  3. In a third bowl, combine the breadcrumbs, parmesan, herbes de provence, salt and pepper. Set aside.
  4. Working in batches, dredge the zucchini strips in the semolina, then eggs, and then in the bowl with the crumbs, making sure they are well coated. Place the chips on the tray making sure each chip has room around it to bake evenly (crowding the tray will result in soggy chips).
  5. Once you have all the chips on the tray, pop in the oven and bake for 20 minutes or until crisp and browned on the edges.
  6. Sprinkle over some sea salt flakes and serve immediately with aioli, tzatziki or just as they are, they are delicious all ways!

*Cook's note - feel free to substitute dried thyme, parsley, Italian seasoning or 1/2 teaspoon dried oregano in place of the herbes de provence




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