Zucchini Chips

Zucchini Chips

This may not be a perfect ratatouille but these Zucchini Chips are light, low in calories and pretty tasty!

There’s no mystery about this delicate squash but there seems to be some kind of magic, because when added to other things like a Chocolate Zucchini Cake, you find yourself eating something healthy and not even know it because you can’t taste it and sometimes that’s a great thing, especially when you have picky eaters who hate vegetables…

And there are other times when this hybrid of the cucumber can just stand alone and be the star.  That’s the case with these crunchy and nutty zucchini chips.  With just 61 calories per serving, this is the ideal way to eat something healthy.

Cooking Light, August 2005


  • 1/4 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
  • Cooking spray


Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Zucchini Chips


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