Alabama

Still have zucchini to spare? If your family’s tired of zucchini casserole, zucchini bread and zucchini cake, this is for you. Warning: this recipe is for banana-sized zucchini, not the monster squash as big as your thigh. If that's what you have, scoop out the seeds and bake a meatloaf in it instead.

Parmesan Courgette Crisps

2 medium zucchini

1 tablespoon olive oil

1/4 cup freshly grated Parmesan

1/4 cup plain dry bread crumbs

1/8 teaspoon salt

Freshly ground black pepper

Preheat the oven to 450F. Coat a baking sheet with cooking spray. Slice zucchini into 1/4-inch thick rounds. In a medium bowl toss zucchini with oil. In a small bowl, combine cheese, bread crumbs, salt, and a dash of pepper. Dip each round into Parmesan mixture, coating evenly on both sides. Press the coating on to stick and place in a single layer on the prepared baking sheet. Bake until browned and crisp, about 25 to 30 minutes. Serve immediately.