PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY
Here's what you need: medium zucchinis, Simple Truth™ Organic Olive Oil, kosher salt, Simple Truth™ Organic Panko Bread Crumbs, Simple Truth Organic® Grated Parmesan, Simple Truth™ Organic Garlic Powder, Simple Truth™ Organic Oregano Leaves, Simple Truth™ Plant Based Tzatziki Cauliflower Dip
Provided by Kroger
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
- In a large bowl, gently toss the zucchini slices with the olive oil and salt to coat.
- In a separate large bowl, mix together the Parmesan, panko bread crumbs, garlic powder, and oregano. Add the zucchini slices to the cheese mixture, pressing to coat on both sides. Arrange the zucchini slices on the prepared baking sheet, topping with any remaining cheese mixture.
- Bake the chips for 14-16 minutes, rotating halfway through, until golden brown.
- Serve with Simple Truth™ Plant Based Tzatziki Cauliflower Dip.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 6 grams, Sugar 3 grams
CRISPY ZUCCHINI CHIPS WITH PARMESAN
Steps:
- Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
- Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
- Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
- Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
- Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
- Preheat the oven to 425 degrees F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
BAKED PARMESAN ZUCCHINI
Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 9
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.
ZUCCHINI PARMESAN CRISPS
A healthy snack that's incredibly crunchy, crispy and addicting!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
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.
GARLIC PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY
Here's what you need: large zucchinis, bread crumbs, parmesan cheese, fresh basil, garlic powder, salt, pepper, red pepper flakes, eggs, mayonnaise, lemon juice, garlic powder, salt, pepper
Provided by Tasty
Categories Snacks
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
- In a small bowl, whisk eggs together.
- Preheat oven to 450ºF (230ºC).
- In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
- Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
- Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
- In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
- Serve with dipping sauce.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 76 grams, Fat 27 grams, Fiber 6 grams, Protein 25 grams, Sugar 8 grams
CRISPY BAKED ZUCCHINI CHIPS
Coated with olive oil, spices and parmesan, then baked into crispy perfection, these zucchini chips are amazing.
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
- Slice the zucchini into 1/8-inch-thick rounds. Sprinkle the slices with 1 teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This should draw some of the water out. After 30 minutes, rinse and blot dry the zucchini slices using paper towels.
- Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
- Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining 1/4 teaspoon of kosher salt, black pepper, garlic powder, and grated Parmesan.
- Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes.
Nutrition Facts : ServingSize 0.25 recipe, Calories 106 kcal, Carbohydrate 5 g, Protein 3 g, Fat 9 g, Sodium 260 mg, Fiber 1 g, Sugar 2 g
PARMESAN ZUCCHINI FRIES
Zucchini fries oven baked with Japanese panko bread crumbs and Parmesan cheese. Serve these crispy zucchini French fries with ranch dressing as a healthy and low calorie snack.
Provided by Rasa Malaysia
Categories American Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (218°C). Slice the zucchinis into 3-inch length by 1/2-inch thick strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside.
- In a big plate or container (not bowl), mix the panko and Parmesan cheese together. Working in batches, drop some zucchini strips into the beaten eggs. Then take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well. Transfer the zucchini strip to the baking sheet. Repeat the above until done.
- Bake, rotating sheets and turning the zucchino fries half way through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with Ranch dressing.
Nutrition Facts : Calories 248 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 people, Sodium 605 milligrams sodium, Sugar 8 grams sugar
AIR FRYER PARMESAN ZUCCHINI CHIPS
Steps:
- Salt and pepper the sliced zucchini. Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
- Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
- Add the zucchini in an even layer in the air fryer basket. Cook at 400 degrees for 5 minutes, flip, and spray with olive oil. Continue cooking for 5 minutes or until done.
Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Protein 13 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 144 mg, Sodium 272 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
KETO ZUCCHINI PARMESAN CRISPS
This easy low-carb snack idea is perfect for the movie night when you'd usually grab something to eat. Why don't you try something different, but still yummy, tasty, and healthy?
Provided by Zlata Radivojevic
Categories Lunch
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 390F.
- Slice zucchini into thin round slices.
- In one mixing bowl, beat two eggs and salt. In another mixing bowl, combine parmesan, salt, and oregano.
- Dip each zucchini piece in the egg mixture then coat it with parmesan mix. Place them on the parchment paper and top with more shredded cheese if you desire. Bake in the oven for 20-30 minutes or until crispy. Serve warm with your favorite topping. Enjoy!
Nutrition Facts : Calories 119 kcal, Carbohydrate 3 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 59 mg, Sodium 364 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Using a small food processor (or a mortar and pestle) process the breadcrumbs, grated cheese, and a couple dashes of salt & pepper together until fine. Put the breadcrumb mixture in a shallow bowl.
- Pour a thin layer of olive oil in the bottom of a medium to large sauté pan and turn the heat to medium. Let it heat up while you start preparing the zucchini.
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- In another big bowl, combine the bread crumbs or Japanese panko with the Parmesan cheese, salt and black pepper. In batches, coat the zucchini with the bread crumbs mixture, make sure both sides are coated evenly.
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