Zucchini chips and cheese pockets

And then there is zucchini! A vegetable if served as is, turns my son’s face into a collage of frowns. But, when it’s dressed and baked and served as ‘chips’, the same frown turns upside down into a big smile. These little coins of goodness can be served as for snack or, baked in a pita pocket, for lunch. Either way, I can assure you that these cheesy and crispy circles of zucchini will thrill all the little people in your life.

 

You will need:

1 zucchini, sliced into 1/8 inch thickness (no need to peel)
1/2 cup all-purpose or whole wheat flour
1 egg
1 cup plain panko bread crumbs
1/2 tsp mixed italian herb seasoning
1/4 cup grated parmesan cheese
1/2 tsp salt
pepper to taste
2-3 pita bread; each cut into 4 quarters
2-3 slices of cheese; each cut diagonally into 4 triangles
little oil for brushing

Pre-heat the oven to 400 degrees.
Break and whip up the egg in a small bowl.
Put the all-purpose or whole wheat flour in another small bowl.
Mix the bread crumbs with parmesan cheese, salt, pepper and the herb seasoning in a third bowl.

Dip each slices of zucchini first into the flour. Dust extra off and dip into the egg mixture next. Now coat the slice with the seasoned bread crumbs. Repeat until all the slices are coated with bread crumb mixture. Lay them in a single layer on a baking sheet lined with parchment paper. Bake turning once half way for 30-35 minutes or until they are crisp and golden.

Now, open the pointy end of the pita bread and lay one quarter triangle of cheese inside. Then put 2-3 slices of the cooked zucchini chips and then add another triangle of the cheese on top. Similarly, stuff each pita triangle.

Lay them on the same tray lined with parchment paper and brush lightly with oil. Bake for 5-6 minutes or until the cheese is slightly melted.

Enjoy!