Zucchini was pretty much absent from my childhood. I don’t know if it is a general midwestern thing or just my family’s general dislike of vegetables. Whatever the reason for my zucchini-barren upbringing, I’ve spent a good portion of my adult life making up for lost time.
Years ago, I came across a recipe for Zucchini Parmesan Crisps in one of those 4 ingredient/15 minute magazines by the checkout. It is completely delicious but, honestly, kind of a pain in the ass. “Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.” Ain’t nobody got time for that when we all want a pile of these things on our plate.
Enter the tart pan and french fried onions.
I’ve made some modifications to the original recipe in this photo but I’ve also made the original breadcrumb/parmesan topping and added it to the tart pan arrangement and its quite delicious as well.
My Lazy Zucchini:
2-3 Zucchini, depending on size
3 tblsp Zesty Italian dressing (or olive oil)
French Fried Onions
Salt and pepper
Preheat your oven to 450.
Cut the zucchini into 1/4 inch rounds and line them up in circles in the tart pan, overlapping them slightly.
Drizzle with the salad dressing or olive oil. (I recommend the salad dressing. Its easy and adds a lot of spices and flavor.) Add your salt and pepper as well.
Crush up the onions a little bit and sprinkle on top. You can use as many or as few as you like–basically whatever is left in the can after everyone eats a handful.
Throw it in the oven. It won’t take long to cook–maybe 10 minutes? I pull it out when I can stick a knife into a zucchini without a lot of resistance and the onions are nicely browned.
These don’t keep well but you probably won’t have any leftovers anyway.