Breaded N Baked Zucchini Chips Recipes

Steps:

• Preheat oven to 450°.
• Combine egg, milk and garlic in a shallow dish and set aside for about 15 minutes to let flavors combine.
• Combine breadcrumbs, cheese, parsley and pepper in another shallow dish.
• Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray.
• Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy.

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
• Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
• Bake in the preheated oven until lightly browned, about 20 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Season zucchini pieces with salt.
• Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl.
• Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer.
• Bake zucchini in preheated oven until golden brown, about 15 minutes.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.
• Bake in the preheated oven until soft, about 30 minutes.

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese.
• Place the egg whites in a separate bowl.
• Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
• Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

Steps:

• Preheat oven at 450 degrees F (230 degrees Celsius).
• Wash zucchini and cut in 1/4 of an inch (about 1/2 cm) slices.
• Place zucchini in a large bowl and add the olive oil. Mix well so that all the slices are covered with the olive oil.
• In another bowl mix the breadcrumbs, parmesan, mint, parsley, dill, salt and pepper.
• Cover a large pan with aluminum foil and brush with a bit of olive oil (I dab a napkin with some olive oil and spread it on the pan).
• Dip each zucchini slice in the breadcrumb mixture, pressing so that the bread crumbs stick and place on the pan in 1 layer.
• Bake for about 30 minutes.
• Serve right away accompanied by some Greek yogurt or tzatziki to get the "Greek Taverna" effect.