I Still Have Zucchini

Miraculously, just before the frost hit here, I still had some zucchinis thriving in the yard — with blossoms.

So, I made these. And I ate them up.

To make them, slice your zucchini into little rectangular shapes.

Mix some olive oil, basil,  Parmesan cheese, salt and bread crumbs — yes… I used Rice Chex — don’t ask me why and put on top. Top with a blossom. You could still use Nasturtium blossoms if you have some left.

If you don’t like the raw crunch of the zucchini, just pre-bake the zucchini before adding the toppings.