Zucchini Canapés

° Makes about 20 hors d’oeuvres

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.

• 2 to 3 small zucchini (1¼ inches in diameter)
• ½ teaspoon salt
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon piment d’Espelette or smoked paprika
• ½ teaspoon poppy seeds
• ½ teaspoon toasted sesame seeds
• 2 tablespoons extra-virgin olive oil

Cut the zucchini crosswise into ½-inch-thick slices (to get about 20) and place in a bowl. Sprinkle with the salt and microwave for 2 minutes.

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, poppy seeds, and olive oil. Serve.

Piment d’Espelette is a mildly spicy pepper from Espelette, a town in the French Basque area.