Updated date:

Baked-Breaded- Zucchini Chips

Thanks to my father, I'm a big foodie who's been cooking since I was a young girl. Cooking is a passion that brings me joy and relaxation.

Breaded Zucchini Chips

baked-breaded-zucchini-chips

Health Benefits of Zucchini

According to an article in Nutrition and You, there are many health benefits in eating Zucchini.

Health benefits of zucchini (courgette)

  • Zucchini is one of the very low calorie vegetables; provide only 17 calories per 100 g. It contains no saturated fats or cholesterol. Its peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
  • Zucchinis have anti-oxidant value (Oxygen radical absorbance capacity- ORAC) of 180 Trolex Equivalents (TE) per 100g, the value which is far below to some of the berries, and vegetables. Nonetheless, the pods are one of the common vegetables included in weight reduction and cholesterol control programs by the dieticians.
  • Furthermore, zucchinis, especially golden skin varieties, are rich in flavonoid poly-phenolic antioxidants such ascarotenes, lutein and zea-xanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species (ROS) from the body that play a role in aging and various disease processes.
  • Courgette hold relatively moderate amounts of folates; provides 24 µg or 6% of RDA per 100 g. Folates are important in cell division and DNA synthesis. When taken adequately during early pregnancy it can help prevent neural tube defects in the fetus.
  • It is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart-friendly electrolyte and helps bring the reduction in blood pressure and heart rates by countering pressure-effects of sodium.
  • Fresh fruits are rich in vitamin A; provide about 200 IU per 100 g.
  • Fresh pods, indeed, are good source of anti-oxidant vitamin-C. Provide about 17.9 µg or 30% of daily-required levels per 100 g.
  • In addition, they contain moderate levels of B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, and zinc.

Breaded Baked Zucchini Chips

Cook Time for Breaded Zucchini Chips

Prep timeCook timeReady inYields

15 min

15 min

30 min

4-6 People

Baked Zucchini Chips

This is a delicious recipe for baked, breaded zucchini. You can substitute any vegetable in place of zucchini. I've breaded green tomatoes, red tomatoes, cucumbers, pickles and green peppers.

I use to fry my breaded vegetables until I discovered how much easier it is to bake them. They taste just as delicious without the extra calories and extra work.

I have yet to find any restaurant that has a better recipe for breaded zucchini.

This is a family favorite and my sneaky way of getting the kids to eat some vegetables. I hope you enjoy this wonderful appetizer.


Ingredients For Breaded Zucchini Chips

  • 2 medium zucchini, cut into 1/4 inch slices
  • 1/2 cup seasoned dry bread crumbs or Crushed Saltine Crackers
  • 1/8 teaspoon ground black pepper & salt
  • 2 tablespoons grated parmesan cheese
  • 3 eggs
  • vegetable or olive oil, enough to cover baking sheet
  • 1 Cup flour
  • 1/4 Cup milk
  • 1 Teaspoon cayenne pepper
  • 1 Clove garlic, grated

Ingredients needed for Breaded Zucchini and Tomato

Time to grab these ingredients for Breaded Zucchini and Tomato.

Time to grab these ingredients for Breaded Zucchini and Tomato.

Mix Ingredients in Three Separate Bowls

baked-breaded-zucchini-chips

Directions for Baked Zucchini Chips

  1. Preheat oven to 475 degrees
  2. In one small bowl, stir together bread crumbs, pepper, cayenne pepper and Parmesan cheese & minced garlic In second bowl add 1 Cup Flour- In third bowl, break eggs, 1/4 C milk and whisk
  3. Dip zucchini slices (or vegetable of choice) into egg batter then coat with flour and breadcrumb mixture
  4. Place zucchini slices (or vegetable of choice) on well greased baking sheet
  5. Bake 5 minutes in preheated oven, then turn over and bake for another 5-10 minutes, until golden brown and crispy

Before Photo: Breaded Zucchini and Red Tomato

baked-breaded-zucchini-chips

After Photo: Breaded Zucchini and Red Tomato

baked-breaded-zucchini-chips

Breaded Zucchini Chips

Fried Breaded Tomato and Zucchini

This is a batch I fried in a skillet with olive oil.

This is a batch I fried in a skillet with olive oil.

Source for Zucchini Health Benefits

www.nutrition and you.com

© 2013 Linda Rogers

Comments

Linda Rogers (author) from Minnesota on February 02, 2015:

No worries Romanian-I bread tomatoes, cucumbers, etc... You can bread whatever kind of veggies you like. Thanks for coming by :)

Nicu from Oradea, Romania on February 02, 2015:

I'm not a big fan of zucchini chips, but your recipe looks a bit different from what I tried before, and I might try it.

Linda Rogers (author) from Minnesota on January 06, 2015:

You are very welcome :-) Enjoy!

Donna Cosmato from USA on January 06, 2015:

Love, love, love fried zucchini but can't have the fat. Thanks for sharing a way for me to enjoy a favorite comfort food without guilt.

Linda Rogers (author) from Minnesota on March 02, 2014:

My pleasure-glad you like the recipe :-)

Rochelle Ann De Zoysa from Moratuwa, Sri Lanka on March 01, 2014:

Great idea and thank you for sharing :)

Linda Rogers (author) from Minnesota on February 24, 2014:

My pleasure Janellegems. This is one of my very favorite snacks. I appreciate you coming by.

Pennington on February 24, 2014:

I love zucchini and this is a recipe definitely worth trying. Thanks for the simple instructions to make zucchini chips. Sounds like a great healthy snack.

Linda Rogers (author) from Minnesota on January 27, 2014:

I love making these DDE. It's fun to make and the kids love them too.

Devika Primić from Dubrovnik, Croatia on January 27, 2014:

Baked-Breaded- Zucchini Chips looks so delicious and is so simple to make.

Linda Rogers (author) from Minnesota on December 13, 2013:

You can actually use water instead of eggs for the batter or a milk substitute. Let me know how they turn out when you make these. Thanks so much for coming by and God Bless you during this holiday season.

RTalloni on December 13, 2013:

Wish I had zucchini in the house right now. Will get to try it soon though as I need to get some snacky foods together for the weekend. :) Must leave off the cow milk ingredients, but they are easy to replace.

Linda Rogers (author) from Minnesota on November 04, 2013:

I am so glad to hear this is a recipe your interested in. I was so glad to find a recipe that makes this delicious appetizer easier to make. Have a great week teaches :-)

Dianna Mendez on November 03, 2013:

We are going to switch to this wonderful oven version, thank you! I love zucchini with breading and will certainly try it this week.

Linda Rogers (author) from Minnesota on October 30, 2013:

Aww, thank you my friend. I'm glad I found this new way to make my fried breaded veggies. They taste just as good if not better and they are so much easier. Happy Halloween Eve. Wah Ah Ah!

drbj and sherry from south Florida on October 29, 2013:

This is a great idea, Linda, about baking zucchini chips - so much more healthful than frying them. Thanks for the heads-up, m'dear. Your photos look good enough to eat.

Linda Rogers (author) from Minnesota on October 28, 2013:

Hi loveofnight~it is nice to have a good recipe for zucchini so you don't waste it. Their always so darn big. I use them in a lot of ways but I just love this recipe. Thanks so much for coming by :-)

Loveofnight Anderson from Baltimore, Maryland on October 27, 2013:

useful and interesting, this is definitely a must try. my zucchini always turns out a little bland and i wind up being the only one eating it. i will be trying this recipe very soon.

Linda Rogers (author) from Minnesota on October 27, 2013:

Hi Tom-how the heck are you? I haven't been around as much because I'm trying to manage my time between HubPages, RedGage and my Blog-

I had never tried breaded fried or baked Green Peppers until I went to the state fair a few years ago. I was like, "duh, of course their good too." I use to only get the fried green tomatoes at the fair. Now I bread and bake all my favorite veggies, including red tomatoes. I hope life is going well for you Tom. Hub Hugs :-)

Linda Rogers (author) from Minnesota on October 27, 2013:

Sunday's the perfect day to sleep in. I slept in too-Have a good dinner. Sis and I are having my infamous Teriyaki Chicken Wings during the Vikings Game tonight. I can't wait!

justom from 41042 on October 27, 2013:

They look good....I do this with eggplant. I generally bake a variety of veggies but I just sprinkle them with oil and use whatever spices I'm in the mood for (no breading). You've actually breaded and baked green peppers? I don't think I've ever breaded them to bake or fry. Hope you girls are doing well!! Peace!! Tom

The Examiner-1 on October 27, 2013:

I am making it a good day even though I overslept this morning. I just remembered, Minnetonka Twin, pickles are made from cucumbers! :-) You had mentioned them.

I steam the frozen vegetables which I have for supper by the way.

Linda Rogers (author) from Minnesota on October 27, 2013:

Hi Examiner-I agree that pickles are full of salt. I make the tomato and zucchini the most of all the veggies I love. Hope your having a good day :)

Linda Rogers (author) from Minnesota on October 27, 2013:

OldRoses-baking them makes this recipe so much easier. I still fry them in a pan once in a while but baking them is less work and a little healthier. Thanks so much for coming by-I really appreciate it.

Linda Rogers (author) from Minnesota on October 27, 2013:

Wish I had some left for you to taste test. I just love this appetizer! Thanks for coming by BDhire.

Linda Rogers (author) from Minnesota on October 27, 2013:

Hi Genna-isn't it nice when you find a recipe online that you've been looking for. I hope this comes close to your mother's recipe. Hope your having a wonderful weekend.

The Examiner-1 on October 27, 2013:

Minnetonka Twin

I love green peppers :-), and I used to eat pickles but I stopped because of the sodium. :-(

Caren White on October 27, 2013:

What a fab idea! I'm always looking for ways to use zucchini. Love that these are baked, not fried.

BDhire on October 26, 2013:

yummy want to test this chips :)

Genna East from Massachusetts, USA on October 26, 2013:

My mother used to make sliced zucchini that was melt-in-your-mouth delicious, but I could never master her recipe. Yours looks just as scrumptious, so I am definitely looking forward to giving this a try. Thank you! :-)

Linda Rogers (author) from Minnesota on October 26, 2013:

Thanks for coming by Examiner. I've breaded and baked Green Peppers, Pickles, Cucumbers, Tomatoes and Zucchini.

The Examiner-1 on October 26, 2013:

These look good and I am always looking for natural snacks, plus I like zucchini. I did notice that you said 'or other vegetable'. I like several vegetables. I voted this up.

Linda Rogers (author) from Minnesota on October 26, 2013:

Your welcome Jackie. It is easy to make, especially now that I bake them. When I fried them it was more of a hassle. I would make 3-4 at a time and then wipe out the pan and start over. Now I just fill up a baking sheet of the breaded veggies, flip them once and it's done.

Linda Rogers (author) from Minnesota on October 26, 2013:

Great to see you Billy. You and Bev will love this tasty treat. Now that I bake them, it's really easy to make. Have a great weekend my friend.

Jackie Lynnley from the beautiful south on October 26, 2013:

I may be trying is tomorrow, a recipe so simple I don't even have to write it down and I know I will love it. Thanks for sharing! ^

Bill Holland from Olympia, WA on October 26, 2013:

Well thanks a lot my friend. Now I'm very hungry. :) Love this recipe and I'm sure Bev and I will be trying it.

Hope you are well and enjoying your weekend.

blessings always

bill

Linda Rogers (author) from Minnesota on October 26, 2013:

Yep-it's my way of getting the kids their veggies. LOL Let me know how you like them when you try the recipe.

Linda Rogers (author) from Minnesota on October 26, 2013:

Hi Susan-They are soo good! I like mine better than the restaurants in town. Hope things went ok last week.

Bernadyn from Jacksonville, Florida on October 26, 2013:

This looks so good, something I'd definitely want to try. Great way to give kids some veggies in their diet. Pinning, too!

Susan Zutautas from Ontario, Canada on October 26, 2013:

These look great! Pinning so I can easily find the recipe when I go to make it.