Roasted Zucchini Chips

Posted in Sides, Veggies & Fruits

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Did you know there is a “sneak some zucchini onto your neighbor’s porch day”??? It’s an actual holiday! It began because of the abundance that the zucchini plant provides – and it happens every August 8th. It makes me think of how different things were years ago when everyone was welcomed onto their neighbor’s porch, and times were a little slower (or so I hear about from our more-advanced-in-age-and-grace friends ;). Even if we can’t go back, we can still provide for others – friends and strangers – out of our abundance. Food is one of the best ways to do that! I would encourage you to welcome someone else around your dinner table this week. No matter what your “dinner table” looks like, you will have greater abundance by sharing yours – I’m certain. It always works that way. No one ever became poorer by sharing.

That is my goal this week, so I thought I would share it. I am encouraged by you!

So, there are a million things you can do with zucchini, but I wanted to give one that is the simplest – just 4 ingredients, and oh, sooooo tasty. When I have fresh zucchini on hand, this is one of those “easy to remember and quick to make” recipes. I also made it at my weight-loss cooking class – and they loved it! When we make it at home, the zucchini and yellow squash chips hardly make it off the baking sheet (which makes this momma happy).

Making crispy Parmesan-covered zucchini & yellow squash chips is a cinch and such a deliciously healthy side dish for dinner.

Do you grow zucchini? What is your favorite thing to do with it?

Zucchini & Yellow Squash Parmesan Chips 1


1 medium zucchini 
1 medium yellow squash 
1/3 cup finely grated Parmesan cheese 
1/2 teaspoon dried basil


1. Preheat oven to 415 degrees F. 
2. Slice zucchini & yellow squash into rounds, about 1/4 inch thick. Lay flat on a baking sheet. Spray lightly with nonstick cooking spray (or a little drizzle of olive or melted coconut oil).
3. In a zip-top bag, add Parmesan cheese and dried basil. Add zucchini & squash rounds, tossing in the bag to coat both sides (it may be best to do this in batches). 
4. Lay rounds in a single layer on a baking sheet, and cook for 15 minutes, or until rounds are crispy, toasty, and slighty browned. Enjoy!