zucchini chips with pomegranate seeds

December 29, 2013 • Nancy Wolfson-Moche

A gray day called for something sizzling: quick-fried zucchini rounds.  The pomegranate seeds add a refreshing juicy burst.


serves 4


2 medium sized zucchini

1 Tablespoon sesame oil

1 Tablespoon olive oil

pinch sea salt

1 pomegranate

Process  Wash the zucchini well.  Cut off the ends and slice each zucchini into thin (1/8-inch-thick) slices.   Heat a cast iron or stainless steel skillet on a medium flame for about 30 seconds. Add the sesame oil first, then the olive oil and let the oils merge and heat for another 30 seconds. Place the zucchini slices in the pan, spreading them to create one layer. Turn each one as it is done (when the edges begin to brown);


let the second side brown lightly and then dredge on a brown paper bag.  In the meanwhile, quarter the pomegranate and remove the seeds.


Set aside. Arrange the zucchini chips on a plate, sprinkle with the sea salt and scatter the pomegranate seeds on top.

©Nancy Wolfson-Moche 2013

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