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I grew up with fried squash.
And fried squash, like most deep-fried things, is darn good.
These crisps are the healthier — but still totally delish — baked version of those deep-fried veggies I ate as a kid.
We just ate these right off the pan, barely cool enough to handle.
It’s an awesome little snack or side.
The parmesan gives the zucchini a nice golden, salty side.
The Panko adds the “crisp” to the crisps, while the thin round of zucchini inside is ever-so-slightly soft and flavorful.
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Sweet and mellow and delicious, rutabaga somehow remains an outcast, typically passed over for its prettier, more colorful cousins.
This simple yet totally satisfying root deserves a little more love.
