(Not Fried) Zucchini Chips

July 24, 2012
Author Notes

A no-guilt version of one of my favorite bar snacks! (Even if you eat the entire bowl ...and all the dipping sauce!) —HeartBellyAndSoul

  • Serves 2
  • Zucchini Chips
  • 2 Zucchini (large)
  • 1/4 cup Breadcrumbs
  • 1/4 cup Parmesan Cheese
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Coriander (ground)
  • 1/2 cup Milk
  • Garlic-y Dill Dipping Sauce
  • 1/2 cup Plain Yogurt
  • 3 Garlic cloves
  • 2 Green Onions (scallions)
  • 1/4 teaspoon Onion Powder
  • 1 tablespoon Dill (fresh or freeze-dried)
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Salt
  • 1 teaspoon Lemon Juice
In This Recipe
  1. Heat oven to 425. Line a cookie sheet with parchment paper.
  2. Clean the Zucchini well, and slice into 1/4 inch slices. (don't peel.)
  3. Mix the breadcrumbs, Parmesan and seasoning in a small bowl. Pour the milk into a second small bowl.
  4. Dip the zucchini first into the milk, and then into the breadcrumb mixture, and place onto pan.
  5. Bake for 20 minutes on one side, then flip and bake for another 10 minutes. Remove from oven and serve immediately.
  6. For Dip: Chop the 3 gloves of garlic into a fine dice. Slice the green onion into small pieces.
  7. In a small bowl, mix the yogurt, garlic, onion, spices and lemon juice. Serve with the Zucchini Chips.
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