Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Parmesan Zucchini Bites

Parmesan Zucchini Bites

Quick, summery and simple.  This is the perfect passable bite for a party or a wonderful side to a summer meal.  If you tend to end up with a couple of extra zucchini hanging around after a trip to the farmers market, this is a great way to use them up, as a starter or a snack.  Serve these while still warm, but you can make the mayonnaise mix hours ahead and prepare the slices about 20 minutes before broiling.  And of course, you can double or triple the recipe for a crowd.

Parmesan Zucchini Bites
Yields 36
  1. 1/3 cup mayonnaise
  2. 1/3 cup grated Parmesan cheese
  3. 1 teaspoon chopped fresh oregano
  4. generous grinds of black pepper
  5. a pinch of salt
  6. 2 medium zucchini
  1. Preheat the broiler in your oven to high. Line a baking sheet with parchment paper or non-stick foil.
  2. Mix the mayonnaise, parmesan and oregano together with a fork. Grind in some pepper and salt to taste (the parmesan can be salty, so go slow with the salt).
  3. Slice the zucchini diagonally into ¼ inch thick slices. Spread each slice with a thin layer of the mayonnaise mixture, making sure to spread to the edges and evenly.
  4. Cook the zucchini under the broiler for 1 -2 minutes until the cheese is bubbly and lightly golden.
  5. Serve immediately.
The Runaway Spoon

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