We still have LOADS and LOADS of freshly harvested zucchini and it continues to grow! We also have great, spicy cilantro harvested to order. Come on in to the farmstand, stock up, and try this as a yummy snack or side dish.
4 handfuls of cilantro leaves
2 medium zucchini
3-4 TB water
1 ½ TB sunflower or safflower oil
1 tsp. ground sumac
1 tsp. cumin seeds
½ tsp. granulated onion powder
½ tsp. ground cumin
1 tsp. salt
¼ tsp. ground coriander
¼ tsp. ground ginger
¼ tsp. ground sumac
1/8 tsp. ground nutmeg
Make Cilantro Chutney:
Wash and mince 4 handfuls of cilantro leaves.
Wash, seed, stem, and mince 2-3 jalapeños.
Purée cilantro, jalapeños, 3-4 TB water, ½ tsp. ground cumin, ½ tsp. salt, ¼ tsp. ground coriander, ¼ tsp. ground ginger, ¼ tsp. ground sumac, 1/8 tsp. ground nutmeg.
Make Zucchini Chips:
Preheat oven to 425 deg F. Grease or line 2 baking sheets with parchment.
Wash, remove end from and thinly slice 2 medium zucchini.
Whisk together 1 tsp. ground sumac, 1 tsp. cumin seeds, ½ tsp. granulated onion powder, and ½ tsp. salt. Toss zucchini slices with 1 ½ TB sunflower or safflower oil and spice mix. Spread out in single layer on prepared baking sheets.
Roast, turning over halfway through, about 25-30 minutes until browned and crispy.
Serve with cilantro chutney-type sauce.