Zucchini Bites


These zucchini crisps are best enjoyed after they have been taken out of the oven or reheated. However, they still make a healthy portable snack on the go.


  • 1 (large) zucchini, cut into 1/8″ slices
  • 1/3 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons milk
  • 1 egg


  • Preheat oven to 425 degrees.
  • Combine in a small mixing bowl, bread crumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper.
  • Dip zucchini slices into milk and dredge into bread crumbs to coat both sides.
  • Firmly press breadcrumbs onto zucchini slices, if needed.
  • Arrange zucchini on a lightly oiled large pan or baking sheet.
  • Bake 5 minutes, turn over and continue baking for about 5 minutes.
  • Allow to cool to room temperature before storing zucchini crisps.

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