Parmesan Zucchini Chips

Hello readers! As I mentioned in my previous post, I have been lucky enough to enjoy a little family vacation this week at the beach. In other words, I still am writing to you from a rented kitchen, it’s just not the teeny rented kitchen I’m used to working in. Quite the opposite actually, the house we are renting this week has a kitchen that appears to have been built for crowds, and has more counter space than I could ever dream of. It looks like it came right out of a pinterest post. In other words, I’ve been spoiled this week, and have Loved playing in that kitchen.

This recipe is one dish I prepared to go with our dinner a few nights ago. It’s simple, delicious, and quite healthy for you! By baking the zucchini you avoid a lot of the fat that comes with frying. It also was flavorful enough that my father, who is not a zucchini fan, was asking for seconds! That’s a victory in my book. Hope you enjoy!


  • 1/2 cup dry breadcrumbs
  • 1/2 cup (1 ounce) grated fresh Parmesan cheese
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
  • Cooking spray


  1. Preheat the oven to 425° and prepare a large baking sheet by spraying with a thin layer of cooking spray.
  2. Combine the first five ingredients together in a medium bowl, and whisk until completely blended.
  3. Pour the milk in a shallow bowl.
  4. One at a time, dip the zucchini slices in the milk, submerging both sides, and then dip in the breadcrumb mixture- coating each slice with a thin layer of bread crumbs.
  5.  Arrange the zucchini slices on the prepared baking sheet and bake for 30 minutes, or until browned and crisp.
  6. For best results, serve immediately.

Notes and Tips!:

  • Depending on how thinly you slice your zucchini, they may not need the full 30 minutes. Make sure to check on them some throughout the cooking process.
  • To Make vegan: substitute nutritional yeast for the bread crumbs and cheese, add Italian spices, and use rice/soy/almond milk instead of skim milk.
  • Source: Health

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