August 2009 Weddings
starsailorr26
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Karimychel
Can you share your recipe for the zucchini chips? Please and thank you.
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Re: Karimychel
Not my recipe at all, but they were so super good! DH and I ate them with burgers and DH said he truly didn't miss the french fries!
http://tasteofhomecooking.blogspot.com/2011/08/crunchy-baked-zucchini-with-garlic.html
Crunchy Baked Zucchini with Garlic-Lemon Aioli
Cobbled together from Veggie by Season and So Tasty, So Yummy
1/2 cup flour
2 eggs, plus water to thin
3 cups Panko breadcrumbs
Salt
Pepper
2 zucchini, cut into 1/2" chips
1 garlic clove, grated
Juice and zest of 1/2 a lemon
5 oz plain Greek yogurt
1/4 cup mayo
Salt and pepper
Minced parsley
Preheat oven to 425 and grease a baking sheet with cooking spray.
Line a colander with paper towels. Place zucchini slices in colander, salt, and add another towel on top, repeating the process until all zucchini are salted and covered. Place a bowl inside to press zucchini and set aside for 30 minutes.
Place flour in a large plastic storage bag. Whisk eggs with water and place in a shallow dish. Place panko in a shallow dish. Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well. Place breaded zucchini on the greased baking sheet. Bake 18-20 minutes, until golden brown.
While the zucchini are cooking, mix garlic, lemon juice and zest, yogurt, mayo salt and pepper in a small bowl. Taste and adjust seasoning, adding more salt and pepper or lemon juice, if necessary. Add minced parsley, about 1 teaspoon. Cover and place in the refrigerator until ready to serve.