Zucchini Chips

Published March 27, 2012 by jenmatteson

This is a good way to put a new spin on your zucchini (and maybe get those little ones to eat their veggies!).  I really enjoy them, but Nate doesn’t care for them.  Don’t let the name fool you; they aren’t super crispy, unless you wanted to bake the heck out of them and lose all zucchini flavor.  Normally, I’d dip them in egg beaters before dredging in bread crumbs, but instead, you guessed it, I used plain non-fat Greek yogurt as that is what I have in the fridge.  It actually gave them a little extra flavor and I thought they were delicious!

Zucchini Chips


1 zucchini, sliced 1/4-inch thick
2 tbsp plain non-fat Greek yogurt
1 cup bread crumbs (plain or seasoned)
1 tsp dried thyme
salt and pepper

1. Preheat oven to 425 degrees.  Line a baking pan with foil and spray lightly with olive oil.
2. In a small bowl, add zucchini chips and yogurt.  Toss to lightly coat.
3. In a shallow dish, mix bread crumbs, thyme, salt and pepper.  Dredge zucchini in bread crumbs, and place on baking sheet.  Try to make one layer and not stack them on top of each other.
4. Bake for 5 minutes on each side or until breadcrumbs begin to brown.

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