Produce of the Week, April 25, 2016

Zucchini is a beautiful summer squash and extremely versatile. It comes in a variety of colors ranging from yellow to deep green. Zucchini is a great source of manganese and vitamin C as well as fiber. Not only is zucchini very low in calories but it also provides a boost of vitamin A and folate. Let’s not forget, as healthy as zucchini is, it also tastes AMAZING! Zucchini can be made into pasta, chips, muffins, bread, dip, wraps or just simply grilled. No matter how you eat it, zucchini is truly a summer gem!

Zucchini-Vergiftung-1024x712Zucchini Chips
Courtesy of Momables.com

Ingredients
1 Medium Zucchini
1 Tablespoon Olive Oil
Salt and other seasonings to taste

Line a baking sheet with parchment paper, and set aside. Using either a mandolin or a knife, thinly slice the zucchini (the thinner the slices the better they’ll crisp up). Lay the slices out evenly on sheets of paper towels and sprinkle the tops of each lightly with salt. Use no more than ¼ teaspoon in total for all the slices. Allow the slices to sit for about 10 minutes – this will help draw out the liquid so that they will cook faster and will help them crisp. After the 10 minutes, preheat the oven to 225°F and blot the slices dry to remove additional liquid. Lay out the slices evenly on the baking sheet (you may need more than one pan). Brush the olive oil evenly over the tops of the slices, and then sprinkle with your seasoning of choice. Be careful not to use too much as these are already salted slices and they will shrink when baking. Bake for about 2 hours or until they’ve reached your desired crispiness. Remove from the oven, allow them to cook and serve!

For the full original recipe visit: http://www.momables.com/how-to-make-zucchini-chips/

CSUN-MMC