Zucchini Crisp

Have you ever tried a savory crisp? It's great as a side dish or on its own for lunch. You can vary the type of crackers you use and the herbs/spices to come up with your own version.

If you plant zucchini in your garden you know you will be blessed with sooo many! Also they are readily available locally in markets and grocery stores and so affordable.

Zucchini is such a versatile veggie. It can be used in so many ways in both sweet and savory recipes... High in fiber and low in calories!

Print Recipe

Servings 4

Ingredients

4-5 medium zucchini yellow or green or a combination
1 large onion
2 tablespoons butter
2 tablespoons olive oil

Topping:

2 cups of buttery crackers crushed, Ritz work well
2 tablespoons each of fresh parsley and basil
¼ cup parmesan cheese grated
2-3 tablespoons olive oil
Salt pepper to taste

Instructions

In a large oven proof casserole, drizzle with a bit of olive oil and add the cubed zucchini.
Slice the onions thinly. Heat the remaining oil and butter in a pan and slowly cook the onions to caramelize them. Once the onions are done scatter them on top of the zucchini.
For the topping combine all the ingredients and distribute evenly over the zucchini and onions.
Season with salt,pepper, garlic powder to taste.
Add more olive oil if it seems too dry.
Bake at 370 degrees for 40 minutes

Notes

Check out the full video on Instagram @LoveYourInnerChef

https://www.instagram.com/p/CwgCP3pBA-F/