Baked Zucchini Chips

When on the hunt for the best zucchini recipes, I always find myself headed back to the basics. I have always loved fried zucchini at restaurants and when you can make a restaurant dish at home (for less money!), I am usually a fan.

These Baked Zucchini Coins or Chips (your choice!) are a healthier version of your typical fried zucchini. They taste just as good, but are less greasy and – in my humble opinion – more delicious.

This recipe is vegetarian and perfect as an appetizer, a side or even a snack for game day or gatherings. Most of us have the majority of these ingredients in our cupboards already, so it’s really a matter of grabbing the zucchini at the store and heading home to cook. Serve your baked zucchini while hot and paired with a delicious sauce! You’re going to love them!

Looking for another vegetarian appetizer? Try my Easy Fried Cheese Bites or my Crispy Asparagus Fries!

Baked Zucchini Chips Recipe

Ingredients:
2 large zucchini
1 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper
2 eggs
1 Tbsp olive oil

Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Spray the parchment paper with a non-stick cooking spray. Also, take out a cutting board and knife.

Wash your zucchini and dry them well. Using your cutting board, slice your zucchini into coins. Discard the ends.

In a small, shallow bowl, whisk your eggs well.

In a second small, shallow bowl, mix together your panko bread crumbs, Parmesan cheese, Italian seasoning, salt, and pepper.

Dunk a single piece of zucchini in the eggs and then directly into the breadcrumb mixture to coat the whole zucchini coin. Place on the parchment paper lined baking sheet. Repeat this process with each piece of zucchini.

Drizzle a little olive oil on each coin. It is probably easiest to do this using your fingers, but you can use a utensil if you prefer.

Once you have covered all of your zucchini coins and filled your baking sheet, set them in the oven for 30 minutes.

Serve immediately for the best results. They will be hot, but delicious!

You can serve these with your favorite dipping sauce, but I like Sir Kensington’s Special Sauce or a horseradish sauce for a little kick.

Sir Kensington’s Special Sauce, 10 Ounce (Pack of 6)Woeber’s Horseradish Sauce (2 – 16 oz)Denby USA Heritage Pavilion Small Shallow Bowl, MulticolorY YHY 30 Ounces Porcelain Pasta Salad Bowls, 9.6 Inches White Serving Bowls Set, Wide and Shallow, Set of 4, Stripe PatternVremi 13 Piece Mixing Bowl Set – Colorful Kitchen Bowls Colander Mesh Strainer with Handles Measuring Cups and Spoons – BPA Free Plastic Nesting Bowls with Easy Pour Spout for Baking Cooking and MoreSeville Classics Easy-to-Clean Bamboo Cutting Board and 7 Color-Coded Flexible Cutting Mats with Food Icons Set

Yield: Approximately 25 Coins

Baked Zucchini Chips

Print

Are you looking for the best zucchini recipes? Count my Baked Zucchini Chips among them! Baked and not fried, these flavorful zucchini bites will easily become a favorite appetizer!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 large zucchini
• 1 cup Panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 1 Tbsp olive oil

Instructions

1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Spray the parchment paper with a non-stick cooking spray.
2. Take out a cutting board and knife.
3. Wash your zucchini and dry them well.
4. Using your cutting board, slice your zucchini into coins. Discard the ends.
5. In a small, shallow bowl, whisk your eggs well.
6. In a second small, shallow bowl, mix together your panko bread crumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
7. Dunk a single piece of zucchini in the eggs and then directly into the breadcrumb mixture to coat the whole zucchini coin. Place on the parchment paper lined baking sheet. Repeat this process with each piece of zucchini. 
8. Drizzle a little olive oil on each coin. It is probably easiest to do this using your fingers, but you can use a utensil if you prefer. 
9. Once you have covered all of your zucchini coins and filled your baking sheet, set it in the oven for 30 minutes.
10. Serve immediately for the best results. They will be hot, but delicious!

Notes

You can serve these with your favorite dipping sauce, but I like Sir Kensington's Special Sauce or a horseradish sauce for a little kick. 

Recommended Products

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• 
  Sir Kensington's Special Sauce, 10 Ounce (Pack of 6)
• 
  Woeber's Horseradish Sauce (2 - 16 oz)
• 
  Seville Classics Easy-to-Clean Bamboo Cutting Board and 7 Color-Coded Flexible Cutting Mats with Food Icons Set

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 92mgSodium: 714mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 12g