August 01, 2012

Kale Chips & Oven-Fried Zucchini

The night before my weekly CSA box arrives, I do my best to use up any lingering vegetables.  Tonight I took one last zucchini, added herbed panko crumbs, then dipped the delicious baked zucchini in marinara sauce.

I also made kale chips, which are so good, and yet I hadn't made them at all this summer.  It's easy to forget about favorite recipes when overwhelmed with new options from magazines and Pinterest.

I intended to cut the zucchini into spears, got distracted and started slicing as I do for most recipes.  Of course, they turned out just as delicious and I plan to prepare the zucchini the same way next time and then drizzle marinara on top.

The kale in my container garden has done really well despite our hot, dry summer weather.  I should probably harvest it more frequently, and I'm glad a friend in yoga class last night asked me how to make kale chips because it was a great reminder.

My method is to shake the kale in a ziplock bag with olive oil and seasoned salt.  Then bake at 400 degrees for about 10 minutes (don't let the kale get too brown) for a delicious snack!

Although I can barely keep up with my container garden production, I couldn't help but buy more herbs at the farmers' market today.  I know, I know it's already August, but I'm hopeful there will still be enough warm days to see growth on the oregano, thyme and rosemary I picked out.

I love all the different varieties of herbs available.  My selection today included hot & spicy oregano, lemon thyme, orange thyme, golden yellow thyme, prostrate rosemary and Tuscan blue rosemary.


  1. I was just looking at zucchini like this on Pinterest today (maybe it was your pin?). :) I love zucchini in any form. Or bikini, as Lily says.

  2. I wish I would have seen this post a week ago when I had a ton of kale in the house :) I did just buy a bunch of zucchini at the farmers market yesterday and I would love to make these.