We all have at least one guilty pleasure food, one that we crave for comfort. About mid-July and early August I start to crave fried zucchini — actually, I crave any version of squash fried. The fried zucchini that I prefer is not battered but instead coated in crushed Saltine crackers, egg, and a touch of salt. I would snack on these all summer long growing up and if they were served as a side for dinner, I would grab a generous fist full. They make me happy with their extra crisp coating and salty bite. You can use any squash for this recipe, and if you prefer less salt, skip seasoning the cracker coating mixture because the added parmesan has enough salt to satisfy many. The zucchini is best served immediately out of the oven with ketchup, remoulade, or tartar sauce. ––Justin Burke

Parmesan Zucchini Strips 

Ingredients
⅓ cup Saltine crackers, finely crushed with a few larger pieces
¼ cup parmesan cheese, finely grated
4 small zucchinis, quartered lengthwise
1 egg, beaten
Salt and pepper, to taste

Directions

1. Preheat the oven to 450 degrees and line a sheet pan with parchment paper.
2. In a shallow bowl, mix together crackers and cheese, then season with salt and black pepper. Set aside. 
3. In a separate bowl, add beaten egg. 
4. Working with two at a time, dip zucchini in the egg to coat, then in the cracker mixture, generously coating the zucchini evenly. 
5. Place coated zucchini on the prepared sheet pan, spacing to avoid zucchini from touching one another.
6. Bake for 20-25 minutes, or until golden brown. 
7. Remove from the oven and immediately season with salt. Serve warm.

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