Parmesan Zucchini Chips

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I made these the other night for dinner as a side dish, my poor husband was so disappointed he is anti anything zucchini. He did give me a nibble. But what was exciting was that my littlest ate his whole serving plus some. He just loved them. Which for me to find a veggie he is excited about is exciting!

I used my handy, dandy Mandoline Slicer (aff link) to slice up my zucchini and I even sliced up extra to just eat raw!


I set up a working station for myself. Setting up my egg, breading, and pan so I could work quickly and easily.


[box type=”info”]Tip: When breading items split your dry breading into at least two batches. You will find if you put it all into a dish at once it will start to clump.[/box]


At first I tried just sprinkling the parmesan on the breaded zucchini from a measuring cup but found that doing by hand made me waste less of the cheese on the bottom of the pan.


Zucchini Parmesan Chips


  • 1 zucchini sliced thin
  • 1 egg beat
  • 1/4 cup parmesan
  • 1/4 cup panko
  • 1/4 cup italian bread crumbs
  • 1/4 tablespoon garlic powder
  • cooking spray


  1. Preheat oven to 425°
  2. Place wire rack on cookie sheet and spray with cooking spray
  3. Combine panko, bread crumbs, and garlic powder in a small flat dish and place egg in second dish
  4. Dip Zucchini in egg then bread crumb mixture place on wire rack
  5. Sprinkle Parmesan on chips
  6. Bake for 30 minutes or till crisp and browned.
  7. Serve imediately

[box type=”tick” border=”full” icon=”none”]Serves: 4 | Calories: 85 | Fat: 3 | Carbohydrate: 10 | Fiber: 1 | Protein: 5[/box]

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  1. Heidi19
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