It’s that wonderful time of year when we welcome in the new season of spring! I’m always awestruck by the magnificent dogwoods, cherry blossoms, redbuds, saucer magnolias and azaleas that bloom in Atlanta each spring. The days get warmer, due to the time change, and the sun stays out longer giving me the much appreciated opportunity to spend a little more time outdoors after work.

Also growing this spring in Georgia are the spectacular fresh fruits and veggies conveniently delivered to my doorstep by Holland Botanical! Here’s a pic from this week…look at the rainbow of colors!

I made Zucchini Parmesan Crisps with last week’s zucchini and herbs.  It was green and perfect for St Patrick’s Day on Sunday!  The word zucchini I derived from Italian.  The word ‘zucca’ means gourd with the added “ini” meaning little. The ingredients include fresh zucchini, olive oil, grated parmesan, breadcrumbs, fresh basil and sage, and the Holland Botanical basil salt.

In a bowl, combine the olive oil, breadcrumbs, chopped basil and sage, and Holland Botanical basil salt.  Slice the zucchini into thin rounds, place them in a ziploc bag and toss with the olive oil mixture.

Place on a baking sheet lined with parchment paper and bake at 425 degrees for 5 minutes or until the zucchini is tender.

Remove the baking sheet from the oven and put a bit of parmesan cheese on top of each zucchini round.  Switch the oven to broil and put the baking sheet back into the oven for another 3-5 minutes to melt the cheese.  Remove from the oven, cool, and serve.

Thanks Natalie! I hope you try this delicious recipe.