UPDATE: Zucchini Parm Crisps

I made the zucchini parm crisps (recipe below) to go with dinner last night and they were SO good. My husband hates zucchini and he even gobbled them up. They are a must try! So good!

Zucchini Parmesan Crisps

I just found this recipe on the food network website. I have to run to the store and get some zucchini, but I will definitely be making these soon! I'll post an update about how they turn out later.

Ingredients

Cooking spray

2 medium zucchini (about 1 pound total)

1 tablespoon olive oil

1/4 cup freshly grated Parmesan (3/4-ounce)

1/4 cup plain dry bread crumbs

1/8 teaspoon salt

Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Whiskey Chicken

4 cloves garlic - peeled

1 tsp. olive oil

2/3 cup water

1 cup pineapple juice

3 Tbsp. teriyaki sauce

2 Tbsp. soy sauce

1 1/3 cups packed brown sugar

Juice of 1/2 lemon (2-3 Tbsp)

1/2 small onion - FINELY diced

1 Tbsp. Jack Daniels Whiskey

1/4 tsp. cayenne pepper

Slowly saute garlic cloves in olive oil over low heat until tender; set aside.

Bring Water, pineapple juice, teriyaki, soy sauce, and brown sugar to a boil, stirring constantly, then reduce heat to low.

Press sauted garlic with the flat edge of a knife to create a paste; stir into sauce along with remaining ingredients. Simmer sauce for 45 minutes stirring occasionally.

Brush glaze over chicken and grill.

****I used chicken tenders and marinated them in the glaze for about 8 hours. The recipe makes enough glaze for about 4 pounds of chicken. If you don't use it all at once it keeps well in the fridge for about three weeks.