I know its really late in the season, but in my neck of the woods the zucchini are still going strong thanks to the unusually warm weather. If you are lucky enough to still have an overabundance of them, then do I have a recipe for you. These little zucchini chips are fantastic! They are crunchy and delicious thanks to a coating of panko bread crumbs. But the best thing about them is that they are baked! They aren't dripping with all that artery clogging grease. These are light, healthy and delicious! The secret is baking them on a wire rack. It allows the heat to circulate all the way around each chip to give it a nice crispness. My kids loved dipping them in ranch dressing. Even my pickiest eaters gobbled these up!
Oven-Fried Parmesan Zucchini Chips
1 cup Panko bread crumbs
1-2 Tbs. Italian seasoning
1/2 cup Parmesan cheese, fresh grated
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/3 cup milk
2 small zucchini cut in 1/4-inch-thick slices
Cooking spray or vegetable/olive oil
Preheat oven to 425° F. Grease a large oven-proof wire rack set on a baking sheet.
Whisk together bread crumbs, Parmesan, salt, onion powder, pepper and Italian seasoning. Place milk in a separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture patting the crumbs on. Place slices on wire rack. Repeat until all are coated. Bake for 30 minutes or until golden brown.
Source: An old recipe I've adapted over the years.