Tuesday, June 24, 2014

Baked Zucchini Chips

This Southern Living recipe made for a great, crunchy side.  And my kids could help cook because they were able to dunk the zucchini in panko!


Recipe Notes
I had a good amount of panko/basil/cheese mixture left over after coating the zucchini.  This recipe generally uses one large zucchini.

  • 1/2 c. panko (Japanese bread crumbs)
  • 1/4 c. loosely-packed fresh basil leaves
  • 1/4 tsp. kosher salt
  • 1/4 c. shredded or grated Parmesan cheese
  • 1/2 lb. zucchini, sliced thinly into rounds
  • 1 tbsp. olive oil
  • Cooking spray
1.  Preheat oven to 450 degrees.
2.  Process panko, basil, salt, and cheese in a food processor for 10-15 seconds or until finely-ground.
3.  Pour panko mixture into a medium bowl.
4.  Toss zucchini rounds in olive oil.  
5.  Dredge zucchini pieces, one at a time, in panko mixture, pressing gently to adhere.
6.  Place rounds in a single layer on a foil-lined jelly roll pan coated with cooking spray.
7.  Bake 30 minutes or until browned and crispy.  Serve hot.