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Zucchini Parmesan Chips Thumbnail

Zucchini Parmesan Chips

We always plant a green zucchini and yellow summer squash in our garden.  We try to pick them when they're small but Zucchini grows really quickly.  I found this recipe on Pinterest and have adapted it.  Hope you like it.

  • 2-3 small zucchini
  • 1 Tbsp garlic infused olive oil (or olive oil)
  • ½ cup grated Parmesan, Romano, Asiago (or Parmesan)
  • ½ cup Panko (or bread crumbs)
  1. Preheat oven to 400.
  2. Coat cookie sheet with cooking spray.
  3. Mix grated Parmesan, Romano, Asiago and Panko 
  4. Slice zucchini into 1/4 inch thick rounds.
  5. Toss zucchini rounds in a bowl with garlic olive oil.
  6. Dip each round into the Parmesan Panko mixture.  It doesn’t stick well so press it onto the round.
  7. Bake for 25-30 minutes until crispy.  Crispy rounds are better.
  8. Remove from heat and serve immediately.

Great dipped in Ranch.