JP's Zucchini Canapés

I use slices of young, thin, firm zucchini for these crisps that I serve as an hors d’oeuvre. The slices are cooked briefly in a microwave oven, then topped with piment d’Espelette (or, if unavailable, smoked paprika), grated Parmesan cheese, poppy seeds, sesame seeds, and olive oil and served at room temperature. The recipe takes only a few minutes to make.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the zucchini crosswise into ½-inch-thick slices (to get about 20) and place in a bowl.

Step 2

Sprinkle with the salt and microwave for 2 minutes.

Step 3

Arrange the zucchini slices in one layer on a serving plate (discard any liquid left in the bowl) and sprinkle with the cheese and then the piment d’Espelette (or smoked paprika), poppy seeds, and olive oil.

Step 4

Serve.