Baked Zucchini Crisps

Baked Zucchini Crisps

Summer is in full swing, and so are the vegetables taking over our garden. Bright yellow zucchini flowers are blossoming, giving way to gorgeous homegrown zucchini. Substitute traditional fries with these baked zucchini crisps for a healthy summertime snack or starter for a summer barbecue. They’re packed with a ton of flavour thanks to tasty additions like fresh basil leaves and Parmesan cheese-which by the way steals the show, providing a tangy flavour and an extra crunchy bite to the fries.

Ok, moms. Let’s talk veggies. There’s that age-old question; ‘How can I get my kids to eat more veggies?’ My answer is-you don’t! I strongly believe that despite our sincerest of efforts, we’re ultimately going against our children’s innate antipathy for veggies, thus creating unnecessary stress and frustration for both us and the kids at mealtimes. However, I also believe that continuing to offer vegetables to our kids in a variety of ways is of upmost importance in developing their palates, rather than giving in and contenting them with only cheese and carbs at every meal time. I mean, I hated vegetables when I was a child, and I’m now a vegetarian. Go figure!

Prepare a batch of these baked zucchini crisps for your next summer get-together or for a family barbecue. They’re a terrific accompaniment to any protein-just like traditional fries, and can be served with a variety of dipping sauces such as ketchup, tzatziki, and hummus. You get full bragging rights with this recipe, in terms of boasting about your lovely garden and all the effort you put into making it, and you can enjoy the fruits of your labour (growing those delicious zucchini) with this healthy side dish.

Baked Zucchini Crisps
If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

Baked Zucchini Crisps

: Serves 2
: 10 min
: 20 min

Summer is in full swing, and so are the vegetables taking over our garden. Bright yellow zucchini flowers are blossoming, giving way to gorgeous homegrown zucchini. Substitute traditional fries with these baked zucchini crisps for a healthy summertime snack or starter for a summer barbecue. They’re packed with a ton of flavour thanks to tasty […]


Baked Zucchini Crisps
    2 medium zucchini (about 2 cups), sliced into 1/4 inch medallions
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup gluten-free (or regular) breadcrumbs
  • 1 tsp. dried thyme
  • 3-4 fresh basil leaves
  • 2 egg whites, whisked
  • 1 tsp. sea salt
  • 2-3 tbs. extra virgin olive oil (for drizzling)

Preheat oven to 375 degrees.

Remove the stems of the zucchini then slice into 1/4 inch slices. For perfectly uniform pieces, you can also use a mandolin to slice the zucchini. If you slice them by hand be sure they are similar in size so all the pieces cook evenly and at the same time.

Whisk the eggs until fluffy in a medium bowl. Mix the dry ingredients in a separate medium-sized bowl. Place 3-4 pieces of zucchini at a time in the egg wash, flip to coat both sides then immediately transfer to the breadcrumb mixture and mix until coated evenly. Transfer to a large baking sheet lined with parchment paper. Drizzle olive oil evenly over the zucchini before placing them in the oven.

Cook for 20-25 minutes or until golden brown and fork tender, turning once halfway through the cooking process to brown both sides evenly. Allow to cool for a few minutes before serving. Serve as a starter, or as a side dish with your favourite dipping sauce. Garnish with more Parmesan cheese and freshly basil.

33 thoughts on “Baked Zucchini Crisps”

  • CourtneyLynne Storms 9 years ago

    Ooo these sound all sorts of deliciousness!!!! I’m always looking for a more healthy snack. Adding this to the list!

  • April Mims 9 years ago

    I love all things zucchini so I’m going to be trying this soon. It’s fun to experiment with different ways to enjoy them.

  • mail4rosey 9 years ago

    I have an ‘I hate veggies’ campaigner in the family too. He’ll eat zucchini in a wheat muffin, but thus far that’s it. I”ll have to see how these go over (and if he doesn’t like them, I will). 🙂

  • Kara Lewis 9 years ago

    My mother-in-law just gave me a big bag of Zucchini. This looks like the perfect recipe to use it up. Looks delicious!

  • Susie Qpons 9 years ago

    Those look out of this world! I’ve always loved zucchini so I’m very interested when I find a new way to prepare it. Thank you for sharing this great recipe! 🙂

  • This looks so tasty and rich in flavor. I would surely love this one.

  • Oh my, this looks and sounds so delicious. Yummy!

  • Michele 9 years ago

    Hum-I am not a fan of Zucchini maybe because I just don’t know how to prepare it-cause I do love my veggies! This sounds pretty easy to make and I know I would love it this way.

  • Absolutely loving this recipe and loving the look of the medallions. I am not big on zucchini nor cheese but I think I too would munch these fast

  • Ourfamilyworld 9 years ago

    I love zucchini, but I have never had it this way. That looks absolutely delicious. I’m sure my family will love this.

  • This looks delicious! I love zucchini! I’m going to make this for sure… adding it to my recipe book right now! 🙂

  • Jaime Nicole 9 years ago

    I love the crisp on this one. It looks and sounds wonderful. I can’t wait to roll this one out for the family soon.

  • Oh, how delicious! I love zucchini, but I have never tried it this way before. Thanks for the recipe!

  • This looks so delicious. I would never guess that it is zucchini 😀 I have to try it!

  • Ohh – that looks really great! We love zucchini but have never thought to prep them this way. Thanks for sharing 🙂

  • Penny @ pennyspassion.blogspot 9 years ago

    We are starting to get an abundance of zucchini out of the garden right now. This recipe has hit at the perfect time. We’ll be trying this one for sure.

  • That my kids would totally eat! I love it! My son pretty much eats anything breaded, but no breaded like chicken, its a struggle. My kids are pretty good with their veggies, its usually the meats here that are the problem. We grow a lot of things in our back yard and they help with it, so they get excited about picking them and finding a way to use them in our cooking. I think it would be harder for sure to convince them to eat those things if we didn’t have a garden.

    • How old are your kids? My son went through a phase (between 2-4 years) where he wouldn’t touch meat at all…my 2 1/2 year old daughter is going through that right now. You are so lucky to have a garden in your backyward…mine’s on loan since it’s my in-laws’!

  • Those Baked Zucchini Parmesan Medallions looks so yummy! I’m not the biggest zucchini fan but I can’t deny how delicious this looks. I’ll definitely have to try this recipe out <3

  • monica 10 years ago

    Yum – these look delicious and a sure way for my kiddos to eat zucchini too!

    • Lisa @bitesforbabies 10 years ago

      Anything that is fried (or looks like it’s fried) goes down well with most kids, I think 😉

  • mail4rosey 10 years ago

    What a great way to make zucchini. I’d try this in a heartbeat!

    • Lisa @bitesforbabies 10 years ago

      We have SO many zucchini in our garden! I have to come up with new and interesting ways to prepare them…otherwise we’ll get sick of them pretty quickly, lol!

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