Zucchini Oven Chips [WHB]

Zucchini Oven ChipsPeruvians eat quite a bit of winter squash. There are several varieties, little and big. Very rare is it for Peruvians to eat summer squashes. Truthfully I am not sure if is the taste they don’t appreciate or if it is simply a food they are unfamiliar with. Zucchini is one of the only summer squashes I find regularly at the supermarket.

Zucchini is considered a summer squash because all of its parts – the seeds, the flesh and the skin – are edible. They are from the same family as the cucumber and melon. Most think of zucchini as a vegetable, but they are actually a immature fruit, being the swollen ovary of the zucchini flower. Their origins are European and the name comes from the Italian word for squash, “zucca.”

I have prepared zucchini bread, stir fry, as well as other squash bakes. But one recipe I have held onto for years, hoping to try it is this one. I sense that it needs a sauce of some sort to go with it, but that did not stop me from eating them all!

Zucchini Oven Chips

Yield: Serves 4

Source: Adapted from Cooking Light


  • 1/2 cup of dry breadcrumbs
  • 1/2 cup of grated fresh Parmesan cheese
  • 1/2 teaspoon of seasoned salt
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ground cayenne pepper
  • 1/4 teaspoon of freshly ground black pepper
  • 1 egg, lightly beaten
  • 2 tablespoons of milk
  • 3 cups of (1/4-inch-thick) zucchini slices
  • Cooking spray


  1. Preheat oven to 425F.
  2. Combine breadcrumbs, Parmesan cheese, seasoned salt, garlic powder, ground cayenne, and pepper in a medium bowl, stirring with a whisk. Combine egg and milk in a shallow bowl. Dip zucchini slices in egg mixture, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425F for 30 minutes or until browned and crisp. Serve immediately.

Zucchini Oven Chips are being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn’s Kitchen and this week hosted by Anh of Food Lover’s Journey. Check out the round up on Monday!!

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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21 Responses

  1. Caramella Mou says:

    Hi Gretchen, these look delicious and I’ll definitely give them a go. In Bulgaria zucchini is one of the most popular vegetables in the Summer and a very common way to cook it is to slice it and shallow fry it. It is then served with yoghurt that has been mixed with salt and garlic. I’ve always thought of it as a wonderful Summer treat. Oven baking sure seems to be a bit healthier option and I think the parmesan would go really well.A tomato sauce would probably work nicely too. Ooooh, my mouth is watering now.Thanks for the recipe,Caramella

  2. Emiline says:

    I love zucchini, and I have one in the fridge right now. I’ll have to try these. They sound so light and delicious.

  3. nicisme says:

    I often make these, they’re delicious. Must get a zucchini now!!

  4. RecipeGirl says:

    Mmmm. What a great way to utilize zucchini in the heart of the summer!

  5. Deborah says:

    I have made similar zucchini chips before, and love them! I actually really love zucchini – any way I can get it!

  6. farida says:

    I always buy vegetable chips but never tried any zucchini chips. this is a great recipe! i will give it a try!

  7. Julie says:

    I could eat the whole batch of these myself.

  8. dobetter says:

    “…the swollen ovary of the zucchini flower”. That made me laugh! Still, these ovaries, oh, I mean zucchinis, look great sliced and made into chips!

  9. eatme_delicious says:

    Ooo these look tasty! A healthier option to the deep fried zucchini sticks I see on restaurant menus.

  10. Kalyn says:

    Sounds delicius. I think they would taste great with just about any type of sauce you could dream up!

  11. Vicki says:

    My mom used to make something similar to this, but shallow pan-fried them instead of baking. We called them “zucchini cookies”. Yum.

  12. Aran says:

    I love this recipe Gretchen! I was actually thinking about making zucchini chips this weekend. We have great local and organic zucchinis in the fridge and I have been cooking with them a lot. I wanted to fry them but I always think that’s too much fat… this is great! Thank you!

  13. Tartelette says:

    Great recipe! I have zucchini chips on my list for the week thanks to you!!

  14. Half Baked says:

    Great recipe! I love zucchini and I can’t wait to try them this way!

  15. Peabody says:

    Mmm, I love deep fried zuchinni, I should be healthy and try it this way!

  16. Janna says:

    These look SO STINKIN good! I will definitely be trying this out on the guinea pig husband. I love oven baked crispy goodies. Thanks!

  17. Jaime says:

    i’ve made a similar recipe in my blog – i saw it on another foodie’s blog. they are delicious and i think either a marinara sauce or ranch dressing is great with these 🙂

  18. Kristen says:

    What a great idea. I can’t wait to give this a try!

  19. MyKitchenInHalfCups says:

    I’m impressed with these! Baked . . . can’t get any better than that.

  20. SteamyKitchen says:

    great idea to make zuke chips, i’m sure i’ll have plenty of zucchini in my garden this year.

  21. Anna says:

    these look like they taste great and since they’re baked they’re healthy…or healthier. or at least we can pretend 🙂

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