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Baked “Fried” Zucchini Chips

September 12, 2013 by jessfuel 6 Comments

I think I’ve posted my “last” zucchini/squash recipe about 8 times now. So I won’t say this is my last. However, a couple days ago I finally pulled up my zucchini and squash plants to make room for winter veggies. They were on their way out, but they probably would have produced a little longer. There was really no point in keeping them, though, since I still have a ton of zucc’s on my counter and in my produce drawer, in various states of rot. If you want results from your garden, I definitely suggest planting zucchini and summer squash!

Baked "Fried" Zucchini Chips

Since I’ve made the same squash dishes over and over and we are, needless to say, getting sick of them, I thought I’d try something new. I’ve had fried zucchini as an appetizer before and thought this would be a tasty healthier alternative! It turned out great and even Nick, who swore about a month ago that he would never eat another zucchini again, scarfed it down.

Baked “Fried” Zucchini Chips

  • 3 small zucchini (or yellow squash)
  • 2 large eggs
  • 1/2 cup fresh grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/4 tsp cayenne pepper
  • 1/4 tsp Italian seasoning
  • Salt & pepper, to taste
  • Marinara sauce, for serving

Preheat oven to 450 degrees. Slice zucchini into 1/4-inch thick rounds.

In a small bowl, lightly beat eggs. In another bowl, combine Parmesan, breadcrumbs, cayenne, seasoning, salt & pepper. Start a little assembly line, and dip zucchini rounds into egg, and then into breadcrumb mixture.

BakedFriedZucchiniChips1

Place breaded rounds on a baking sheet. (If you don’t have super awesome non-stick sheets, you may want to spray them.)

BakedFriedZucchiniChips2

Bake about 20 minutes, until lightly browned and crisp. Serve immediately, with marinara sauce.

Baked "Fried" Zucchini Chips

The chips came out crisp on the outside but tender on the inside… just perfect!

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Warm Portabella, Artichoke and Roasted Red Pepper Salad
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Filed Under: Appetizers, Sides Tagged With: squash, vegetables, vegetarian, zucchini

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Comments

  1. joanne says

    September 12, 2013 at 5:22 pm

    Looks yummy

    Reply
  2. Lori says

    September 12, 2013 at 9:32 pm

    Such a great way to use up zucchini. They look so good!

    Reply
  3. Karen @ Karen's Kitchen Stories says

    September 13, 2013 at 11:12 pm

    I seriously need to try this. I just got another zucchini “donated” to me today. Thanks!! Looks delish!

    Reply
  4. Jocelyn @ BruCrew Life says

    September 15, 2013 at 10:26 pm

    We love fried zucchini around here! These look so good!

    Reply
  5. Carole says

    September 18, 2013 at 2:08 pm

    Hi Jess, just popped over to let you know that your link to Food on Friday: Apricots & Nectarines was featured in my Need Some Inspiration? Series on Carole’s Chatter today. Cheers

    Reply
  6. Hollie says

    December 1, 2016 at 8:09 pm

    I had trouble getting the dry mixture to stick after a few dips because the mixture became wet. So I’d suggest putting flower on before dipping in egg yokes, this seemed to help a bit.

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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