RECIPE: Baked Zucchini Chips

Master 9 has enjoyed growing zucchinis and tomatoes over summer and we’ve just enjoyed the last of them with this recipe in April.  I love that the garden brings him so much joy and I love watching him burst with pride when I serve a dish made from his harvest.  Of course, this year we have had to endure a puppy who too enjoys the garden but also likes to relocate our crops.  Needless to say, this year’s harvest was even more rewarding having survived a hot summer and a digging, chewing puppy.  If you love zucchini or are planning on growing some next summer then save this recipe.

zucchini recipes

RECIPE: Baked Zucchini Chips


  • 1 cup Panko Crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Garlic salt and freshly ground black pepper, to taste
  • 4 zucchini, quartered lengthwise
  • 1/2 cup plain flour
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 210C. Coat a cooling rack with oil spray and place on a baking sheet; set aside.
  2. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
  3. Working in batches, coat zucchini in flour, dip into eggs, then coat in crumb mixture, pressing to coat.
  4. Place zucchini onto prepared baking sheet.
  5. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
  6. Serve immediately, garnished with parsley, if desired.

Happy Baking!