I love burgers. But not all burgers are created equal. In my younger days, I enjoyed Quarter Pounders and Whoppers, which is obviously one of the reasons I'm where I'm at today, weight-wise. Thanks to fellow bloggers and some good magazines, I've been trying some different burgers. Tonight's burger was a repeat from March, Turkey Burgers with Curry-Lime Mayo.
To go with it, I made some Zucchini Oven Chips. I "borrowed" the recipe from Joe of Culinary in the Country, and even used his tip of adding some cayenne to the breading. These were virtually non-fat, yet tasted just as good as the fried zucchini I love so much. We didn't need a dipping sauce with these since they were so flavorful, but I'm sure you could try some ranch dressing if you wanted.
Zucchini Oven Chips
from Joe of Culinary in the Country
¼ cup dry breadcrumbs
¼ cup (1 ounce) grated fresh Parmesan cheese (I used Asiago)
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 ½ cups (1/4-inch-thick) slices zucchini (about 2 small)
*I added between 1/4 to 1/2 tsp of Cayenne
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (Joe and I did these on a baking stone instead). Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.