Preparing for Zucchini Season

One of my favorite writers is Joel Salatin, the proprietor and sage of Polyface Farms. Although you could check out Salatin to learn about salad bar beef or pastured poultry, my favorite of his bits of wisdom is this: “Where I live, you only lock your car in August. And that’s to keep people from putting zucchini squash in it.” When the zucchini plants start to put on fruit, they tend to produce more than any reasonable person could use. Because of that abundance, we’re always on the lookout for new zucchini recipes.

The good people over at Skinny M’s bring us our recipe for today, their popular Oven-Baked Zucchini Chips. This is a guilt-free but very satisfying snack, the sort of thing where you could go nuts and eat the whole batch without completely wiping out your day. You can check out the ingredients and directions by following the link above.

Penny made a batch of these, oven baking half of them and pan frying half. Obviously the calorie count went up once the chips hit the vegetable oil. Actually, the cultured palates in our home–that would be me and Alyson–determined that the baked version was preferable. It doesn’t take a lot of imagination to think of these slices of squash as heavily flavored potato chips. I found myself, by the end of the evening, eating them off the cookie sheet with both hands.

If you find this recipe promising, you could vary it with all manner of spices and flavorings without changing the nutritional aspects very much, and they’re as close to free as anything you’ll ever cook.

All in all, this is the perfect Food Friday representative.