Crispy yet tender with the right amount of crunch, these Parmesan Zucchini Chips are an easy and versatile vegetable side dish.
If you’ve not enjoyed zucchini in the past, this recipe just might be a game changer. Plus you can feel good serving them to you family. Need more vegetable recipes? Try these Cranberry Cashew Broccoli and Asparagus and Peas recipes.
This post has been updated from its original July 19, 2017 publishing with new content, photography, and updated recipe directions.
Is your garden bursting or has the neighborhood zucchini fairy paid you a visit and you find yourself with more zucchini than you know what to do with? Parmesan Zucchini Chips are a delicious and fairly nutritious way to use them up.
What is zucchini
Besides the plant that keeps on giving, zucchini is a fruit, yes it’s a fruit, that grows on a vine and resembles a cucumber.
Zucchini is the American translation of the Italian zucchino, which translates to tiny squash. In France and England, it’s called a courgette, the French translation of the Italian word. So if you ever see a recipe and it calls for a courgette, grab a zucchini.
It can get confusing to have things known by different names, much like eggplant/aubergine or cilantro/coriander, but whatever you call it, it’s delicious!
Is a zucchini a cucumber
No, while they look similar, they are not the same thing nor in the same plant family. Zucchini is more closely related to okra.
- Zucchini — The size of garden fresh and store bought can vary widely and that’s ok. Slicing them to a quarter-inch is the important part to have them cook evenly and have the perfect texture.
- Olive oil — Using extra virgin olive oil is our preference, you can use your favorite cooking oil.
- Panko — These Japanese-style breadcrumbs are coarser than regular breadcrumbs giving a bigger crunch in each bite.
- Parmesan cheese — Use shredded instead of the finely grated, more powdery green-can variety for best results.
- Seasonings — oregano, granulated garlic, salt, and pepper.
- Cooking spray — Helps the chips keep from sticking to the bottom and aids in crisping up the top.
Step 1 — Slice the zucchini into quarter-inch coins.
Step 2 — Mix the panko, Parmesan cheese, granulated garlic, and oregano together in a bowl.
Step 3 — Add the salt and pepper to the olive oil. Toss the sliced zucchini in a bag and pour the seasoned oil in. Seal and shake. We want all the sliced evenly coated.
Step 4 — Press the oiled zucchini into the breadcrumb mixture on each side.
Step 5 — Spray the skillet with cooking spray. Place the breaded chips in the pan. Repeat steps 4 and 5 until the pan is full. Bake for 10 minutes in a 450°F oven. Gently flip them over and back for an additional 8-10 minutes or until golden brown.
Additions, substitutions, and variations
- For extra crispy chips, bake the zucchini in a single layer.
- Add red pepper flakes to the breadcrumb mixture for a slight kick.
- Thyme, parsley, basil, or Italian seasoning blend can be used instead of the oregano or added to it.
- Placing the skillet under the broiler for a minute will also crisp them up.
- Swap out half of the zucchini and add summer squash.
Yes. While we love our cast iron, you can make these in any high-heat, oven safe pan or baking dish.
Yes! Add them to a platter and set them out for your guests to enjoy.
Store them in a sealed container for 3-4 days in the refrigerator.
The best way to reheat these zucchini Parmesan chips is to place them on a rack on a baking sheet in a single layer and place under the broiler for about a minute on each side.
To be honest, we’ve not tried this. When we do, we’ll let you know.
What to serve with Parmesan Zucchini Chips
Parmesan Zucchini Chips
- 12" Cast Iron Skillet
- 1½ lbs fresh zucchini about 3 zucchini; cut into ¼" slices
- ¼ cup extra virgin olive oil
- 1½ cups panko bread crumbs
- 1½ cups Parmesan cheese grated
- 1½ tsp oregano dried
- 1½ tsp granulated garlic
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 450°F.
- Slice the zucchini and set aside.
- In a medium mixing bowl mix the olive oil, salt and pepper together
- In a separate bowl combine the panko, Parmesan cheese, oregano, and garlic powder.
- Blot the zucchini dry with a towel or paper towels to absorb any released water. Add to a large bowl or zip seal bag. Add the seasoned oil, coat well.
- Dip slices of squash in cheese mixture and coat on both sides, pressing to coat to stick.
- Spray the skillet with cooking spray and place the squash in the skillet.
- Bake for 10 minutes.
- Remove from oven; gently flip the slices over, lightly spray with cooking oil and bake for an additional 8-10 minutes, or until chips are golden brown.
- Serve with your favorite dipping sauce or as is; enjoy.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.