How harrowing is moving house? I’ve done it twice before but this current move nearly did my head in. Even our removalist commented that he had never seen so much stuff relative to house size. We’d purged as much as we could too! Perhaps we’re hoarders after all…
I may have mentioned in a previous post that hubby and I are knocking over our old house and planting a new one in its place (were it as easy as that!). The last two years have been spent designing the perfect house which, sadly, my hubby hasn’t quite realised does not actually exist. I’ve witnessed a number of plans being declared ‘the one’ and then later denounced as being flawed for reasons the less pedantic would never have dreamt of.
We finally have a plan that is as close to perfect as possible so we decided to get out of our little bungalow and prepare the block for site works. We’d been talking about moving for the last year so the process actually wasn’t that stressful but my, how utterly exhausting! We’ve surprisingly settled into our new rental house quite well though, and the next few weeks should see us sorting residual mess out.
Needless to say, cooking and blogging got left by the wayside over the last two weeks and I’m only now just getting used to my new kitchen. No two ovens seem to work the same way so I baked a few simple things this week to see what my new oven’s definition of 150C is. So far, so good as attested by my tray of Crunchy Zucchini Bites.
So what are these Crunchy Zucchini Bites I speak of? They are known at Smitten Kitchen as Zucchini Crisps but to be blunt, there is nothing crispy about zucchinis unless you dehydrate them. I therefore decided to rename them and serve them more as a substantial light meal than a snack. They’re the perfect vegetarian equivalent to chicken nuggets and certainly hit the spot when I was after a light lunch, while on unpacking duty.
To ensure the crunchiest bites, I recommend placing zucchini slices on a paper towel to absorb as much moisture as possible. You can even sprinkle salt on the slices to draw out more moisture but it’s not necessary. Just ensure that they are eaten straight from the oven. Not hard to do :)
Crunchy Zucchini Bites
(serves 2-3 people)
1 medium zucchini, sliced into .5cm widths, or so
3/4 cup of panko (Japanese breadcrumbs) or preferred crumbs
1/3 shredded Parmesan cheese
seasoning as desired, including fresh herbs if preferred
To Make: Pre-heat oven to 160C. Ensure as much moisture is removed from the zucchini slices as mentioned above. Prepare crunchy crumb mix by combining the panko, Parmesan and seasoning together in a bowl. Beat egg in separate bowl and dip all zucchini slices into the egg mixture. Transfer egg coated zucchini slices to crumb mix bowl and ensure each slice is coated well with crumbs. Place crumbed slices on a baking rack and spray well with cooking oil spray. Bake one side for 10 minutes until crumbs are browned. Remove from oven and flip slices over. The slices may need some additional crumb mix sprinkled on top. Spray other side with and return to oven for another 10 minutes. Serve immediately with a favourite sauce. Zucchini should have some resistance but soft enough to devour :)