Savory Crisp

First, I apologize for not posting my lunches for a  few days.  Today, I had leftovers so there is nothing to report.  I will  have to check back and see if I am missing something from last week.

This was a side dish, last night and it originally used yellow squash.  I used zucchini.  The biggest change, in the original recipe, from the Vegetarian Times, July 2012 is the crumb topping.  The crumbs, I made turned out to  be real crisp and crumbly and delicious.

Savory Crisp(adapted)


- 2 tablespoons olive oil
- 1 cup combination Tortilla chips and corn meal (For those who use real food, you do not need the Tortilla chips - use nuts in place of them)
- 2 tablespoons chopped parsley
- 1 small yellow onion, chopped
- 11b small zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup yellow pear tomatoes, halved
- 2 Tbsp shredded Parmesan cheese

Preheat oven to 400F.

In a small bowl, mix crumbs and parsley together. 

Heat olive oil in a skillet over low heat and add onion to skillet and sauté over medium-high heat until soft, about 7 minutes. Stir in zucchini and cook another 4 minutes. Stir in tomatoes and cook about 2 more minutes.

Transfer mixture to around baking dish. Sprinkle cheese on top and then evenly sprinkle breadcrumbs over everything. Bake 25-30 minutes until top is lightly browned. Serve hot.

This is a good way to get vegetables into you meals.  A savory crisp has an appeal of its own.

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  1. Oh, I got to try this! I bet the crunchy topping adds a nice texture to the summer veggies.

  2. Looks so good. What a great blog you have makes me hungry lol. If you have a min check out mine if you have not already :)

    have a great day


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