In spite of the rainy spring weather and the priorities of silage chopping and hay baling coming before any garden planting, we did manage to plant a small garden that is now growing by leaps and bounds. You can almost see it growing every day with our hot,steamy summer days. Everyone in the family is keeping their eye on the corn, beans,okra and tomatoes but you don't see too many of them pulling any weeds!
Although I didn't plant any squash in our garden this year, I'm lucky to have a generous neighbor that is delivering squash to my back door! Midwest Dairy created Zucchini Parmesan Rounds for zucchini squash but I found that yellow crook-neck squash works great,too. Whether it's from my garden or the neighbors, there is nothing better than fresh, home grown vegetables!
Non-stick cooking spray
2 medium zucchini (about 3/4 pound)
1 tablespoon olive oil
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
1/2 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper to taste
Paprika to taste
Preheat oven to 450 degrees F. Lightly coat a baking sheet with non-stick cooking spray. Slice zucchini into 1/4-inch thick rounds, leaving green skin on. Place rounds in a resealable plastic bag with olive oil; shake to coat all sides. Combine Parmesan cheese,bread crumbs, salt,pepper and paprika in a small bowl. Press each zucchini round into the Parmesan mixture, coating on both sides. Place in a single layer on prepared baking sheet. Bake until browned and crisp, about 10 minutes. Remove with spatula. Serve warm.