I love fresh produce, and when zucchini season comes around, I always look for simple, delicious ways to use it up. If you’re like me and have a garden overflowing or just bought too much at the market, you’re in for a treat!
Today, I’m sharing two fantastic recipes that make zucchini the star. These are easy to make, light, and perfect for a snack, side dish, or even a light lunch. You’ll enjoy how simple these are!
Jump to Recipe:
Crispy Baked Parmesan Zucchini Recipe
This recipe turns humble zucchini into a crispy, flavorful side dish. It’s so easy to make, and your family will ask for it again and again.
Key Ingredients & Tips for Crispy Zucchini
- Zucchini Slices: Cut your zucchini into even, half-inch thick slices. This helps them cook at the same rate and ensures a consistent crispness.
- Parmesan Power: Use freshly grated Parmesan cheese if you can. It melts better and gives a stronger, nicer flavor compared to pre-shredded cheese.
- Don’t Overcrowd: Arrange the zucchini in a single layer on your baking sheet. If they are too close, they will steam instead of getting crispy. Use two trays if needed.
What You Need for Parmesan Zucchini
- 2 medium zucchini
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (panko works best for extra crisp)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and black pepper to taste
⏱️ Time: 25 minutes🍽️ Yields: 4 servings
How to Make Crispy Parmesan Zucchini
Step 1: Prep the Zucchini & Oven
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper. Wash your zucchini and trim the ends. Slice each zucchini into 1/2-inch thick rounds.
Step 2: Coat and Bake
In a medium bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, oregano, salt, and pepper. Add the olive oil and mix until it forms a moist, crumbly mixture. Add the zucchini slices to the bowl and toss gently until they are all well-coated. Spread the coated zucchini in a single layer on your prepared baking sheet. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
📝 Final Note
These are best enjoyed right out of the oven when they are still warm and crispy. If you have leftovers, you can reheat them briefly in a toaster oven for a few minutes to bring back some crispness.
Crispy Baked Zucchini Chips Easy Snack Recipe
Say hello to your new favorite healthy snack! These zucchini chips are so simple to make, and they get wonderfully crispy in the oven. They are a great alternative to potato chips.
Key Tips for Baked Zucchini Chips
- Slice Them Thin: The thinner you slice your zucchini, the crispier your chips will be. Aim for almost paper-thin slices, about 1/16th of an inch. A mandoline slicer makes this super easy.
- Pat Dry is Key: Zucchini holds a lot of water. After slicing, lay the pieces on paper towels and gently press with more paper towels to remove as much moisture as possible. This step is crucial for crispiness.
- Low and Slow Bake: Don’t rush the baking process. A lower temperature for a longer time helps the zucchini dehydrate and crisp up without burning.
What You Need for Zucchini Chips
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika (smoked paprika is great!)
- Salt and black pepper to taste
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 4 servings
How to Make Crispy Zucchini Chips
Step 1: Slice and Dry Zucchini
Preheat your oven to 225°F (107°C). Prepare two large baking sheets by lining them with parchment paper. Wash and trim your zucchini. Using a mandoline slicer or a very sharp knife, slice the zucchini as thinly as possible (about 1/16-inch thick). Lay the slices on paper towels and pat them very dry with more paper towels. This removes excess water, which is essential for crispiness.
Step 2: Season and Bake
In a large bowl, gently toss the dried zucchini slices with olive oil, garlic powder, paprika, salt, and pepper. Make sure each slice is lightly coated. Arrange the seasoned zucchini slices in a single layer on your prepared baking sheets. Bake for 45 minutes to 1 hour, or until the chips are golden brown and crispy. The exact time will depend on how thin your slices are and your oven. Keep an eye on them, especially towards the end, to prevent burning. Let them cool completely on the baking sheet; they will crisp up more as they cool.
📝 Final Note
Store any leftover zucchini chips in an airtight container at room temperature for up to 3 days. If they lose some crispness, you can pop them back in a low oven for a few minutes.