When we look at zucchini prices in the winter months, we think ahead to the summer months and all the zucchini dishes we’re going to make.

This weekend, we’re serve these zucchini crisps with Prosecco, although they go with any wine, beer or cocktail and make a fine side dish or snack-in-front-of-the-TV.

They’re baked, not fried; and combine the best aspects of cheese and salty snacks in the form of a serving of green vegetables. Yes, it’s another way to trick the veg-resistant into eating more veggies!

The zucchini crisps (chips) are also easy to make. Thanks to XBar at the Hyatt Regency, Los Angeles, for the recipe.

The better the Parmesan cheese you use, the tastier the crisps. If you’re a fan of panko, Japanese bread crumbs, you can use them to amp up the dish.

RECIPE: PARMESAN ZUCCHINI CRISPS

Ingredients For 2 Servings

Preparation

1. PREHEAT oven to 450°F. Lightly coat a baking sheet with cooking spray.

2. SLICE zucchini into 1/4-inch thick rounds. Toss the zucchini with olive oil in a medium bowl.

3. COMBINE the cheese, bread crumbs, salt and pepper in a small bowl. Dip the zucchini rounds into the cheese mixture, coating each side. Place the rounds in a single layer on the baking sheet.

4. BAKE the rounds until browned, about 25 to 30 minutes. Enjoy them warm or at room temperature.