Zucchinichips Recipes

Steps:

• Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
• Put flour in a shallow bowl, then fill another bowl halfway with cold water.
• Cut zucchini into paper-thin rounds with slicer, then separate slices.
• Put 12 slices in 1 sieve and dip into water, shaking off excess.
• Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.
• Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes.
• Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
• Coat and fry remaining slices in same manner.
• Serve warm.
• Note: • Chips can be made 2 hours ahead and kept at room temperature.
• Reheat in a 350°F oven 8 to 10 minutes.

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 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.

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:

• Cut zucchini into 1/4 inch thick slices; set aside.
• Combine egg substitute and Italian dressing in a small bowl, stir well.
• Combine bread crumbs,
• Parmesan cheese and pepper in a small bowl; stir well.
• Dip zucchini in egg mixture, dredge in bread crumb mixture.
• Place zucchini on a baking sheet coated with cooking spray.
• Bake at 475 degrees for 5 minutes, turn and bake an additional 5 minutes or until golden.
• Serve immediately.

Steps:

• Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool.

Steps:

• Preheat oven to 425°F (220°C).
• Cut zucchini into fries and set aside.
• In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
• Whisk eggs in a shallow bowl or dish.
• Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
• Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

Steps:

• Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
• Put flour in a shallow bowl, then fill another bowl halfway with cold water. Cut zucchini into paper-thin rounds with slicer, then separate slices. Put 12 slices in 1 sieve and dip into water, shaking off excess. Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.
• Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes. Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in same manner. Serve warm.

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!