I’ll admit that we don’t eat a lot of vegetables in our house; however this is something I’ve been trying to rectify. I don’t really mind zucchini but it’s a kind of “new” vegetable to me. Seeing recipes like this have made me think this looks like a good way to reintroduce the summer vegetable in to our meals. Because they’re coated with a breadcrumb and cheese mixture before being baked into “chips” they’re like a masked version of the vegetable. These will be something I keep in my back pocket if we end up having picky kids! They could make a great side-dish with some burgers (which is how we enjoyed them), or a good after school snack for kids perhaps!
Oven Baked Zucchini Chips
1/4 cup dry breadcrumbs
1/4 cup grated fresh Parmesan Cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon fresh ground pepper
2 tablespoons water
1 egg, beaten
2 1/2 cups 1/4 inch sliced zucchini (about 2 small)
Preheat oven to 425 degrees F.
Combine breadcrumbs, cheese, salt, garlic powder and pepper in a medium bowl. Place egg and water in a shallow bowl and whisk together. Dip zucchini slices in egg mixture and then dredge in breadcrumb mixture. Place coated slices on an oven-proof wire rack coated with cooking spray, placed on a baking sheet. Bake for 30 minutes or until browned and crisp.
Source: adapted from Cooking Light