Parmesan Grilled Zucchini Chip Recipe

These simple grilled zucchini fries are so good! They are perfect for kids and adults. We like to use them as an appetizer, snack or a side of the meal.

A few years ago we fell in love with the zucchini fries from one of our favorite restaurants, but they were fried and we wanted a healthier option. So we created these roasted zucchini chips!

I love how easy these are made, and because we bake them, they will be healthier! For easier zucchini recipes, see our Zucchini Noodle Salad, Stir-Fried Zucchini and Zucchini Bread.

Key Ingredients

• squash: For this recipe, I look for medium-solid zucchini. The yellow summer pumpkin is great too.
• olive oil: Instead of dipping the eggs in the eggs like other recipes, I dipped the zucchini in olive oil, which helped with the breadcrumbs and Parmesan coated bars and browns.
• Breadcrumbs: You can use homemade bread crumbs, panko bread crumbs or regular bread crumbs. I like Panko because it makes the paint light and crisp. You can also use gluten-free cereals (such as Chex) or place bread crumbs entirely in gluten-free zucchini chips. You’ll lose some crunch from the paint, but the chip will still be great.
• Parmesan: I love how Parmesan cheese melts and browns in the oven. You can use other cheeses, though. Try the sharp cheddar or Gruyere.
• Spices and basil: To make the zucchini taste incredible, I seasoned it with salt, garlic powder and fresh basil. Other fresh herbs, such as dill or mint, are also great.

How to Make Zucchini Fries

To make zucchini chips, cut the zucchini into thin circles, about 1/4 inch thick, and throw them away nicely with olive oil. Press the circles into a mixture of bread crumbs, parmesan, spices and basil and place them on a baking sheet.

After 30 minutes in the hot oven, the zucchini fragments soften and the paint becomes crispy. So simple, good!