🧀 Lacy Parmesan Zucchini Wafers
🥒 Ingredients:
1 medium zucchini (very thinly sliced into rounds)
1 cup finely grated Parmesan cheese
1 tbsp cornstarch (optional, helps crispiness)
Freshly cracked black pepper (to taste)
🍳 Instructions:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Prepare zucchini:
Slice zucchini very thin (use a knife or mandoline).
Pat slices dry with paper towels to remove moisture.
Make the “lacy” base:
Sprinkle small piles (about 1–2 tbsp each) of Parmesan onto the baking sheet.
Lightly flatten each pile into thin circles.
(Optional) Dust lightly with cornstarch for extra crisp.
Add zucchini:
Place 1–2 zucchini slices on top of each cheese circle.
Sprinkle with cracked black pepper.
Bake:
Bake for 8–12 minutes until golden, bubbling, and lacy.
Watch closely—they brown fast!
Cool:
Let cool for a few minutes to crisp up fully before removing.
🍋 Cold Lemon Cream
Ingredients:
½ cup sour cream or Greek yogurt
Zest of 1 lemon
1–2 tbsp fresh lemon juice
1 tbsp olive oil
Pinch of salt
Optional: garlic (grated) or fresh herbs (like parsley or dill)
Instructions:
Mix all ingredients in a bowl until smooth.
Chill in the fridge for 10–15 minutes before serving.
✨ To Serve:
Plate the crispy wafers warm or at room temperature.
Add a dollop of cold lemon cream on top or serve as a dip.
Finish with extra cracked pepper and a little lemon zest.
🔥 Tips:
Use finely grated Parmesan for that perfect lacy texture.
Don’t overcrowd the pan—each wafer needs space to spread.
Best eaten fresh for maximum crispiness!
