Parmesan Basil Baked Zucchini Chips Recipes

PARMESAN BAKED ZUCCHINI

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
• Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
• Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

PARMESAN BASIL BAKED ZUCCHINI CHIPS

Steps:

• Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Slice zucchini into 1/4-inch thick rounds. Toss with the oil until well coated.
• In a shallow dish, stir the Parmesan, bread crumbs, basil, garlic powder, salt, and pepper together. Place each zucchini round into the Parmesan mixture and press the coating onto both sides.
• Arrange zucchini in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.

BAKED PARMESAN ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

LEMON PARMESAN ZUCCHINI CHIPS WITH BASIL AIOLI

Steps:

• Puree the mayonnaise and fresh basil and set aside.
• Mix breadcrumbs, Stella Parmesan cheese, lemon zest, salt and pepper in a shallow bowl.
• Dredge the zucchini slices in flour, dip in egg, and coat in the breadcrumb mixture.
• Fry the coated zucchini slices in oil until lightly golden brown, about 2-3 minutes per side. Or, place them on a wire rack on a baking pan, sprayed lightly with oil, and bake in a preheated 425 degrees F (220 degrees C) oven until lightly golden brown, about 15-20 minutes.
• Serve zucchini chips with the basil aioli.

ZUCCHINI PANCAKES

Steps:

• Gather the ingredients.
• Put the shredded zucchini in a colander and mix with the salt. Cover and let drain for about 1 hour. Refrigerate if draining for a longer period of time.
• In a mixing bowl, combine the shredded zucchini with the beaten eggs, cheese, basil, flour, and pepper.
• Heat a few teaspoons of butter in a large skillet or griddle over medium heat. Spoon a few tablespoons of the zucchini batter into the skillet for each pancake and cook until browned on the bottom. Turn and cook until browned on the other side.
• Serve as an appetizer with salsa, a savory dip, or chili sauce . Or serve the zucchini pancakes as a side dish with grilled meat or poultry.
• Enjoy.