I really enjoy zucchini but I get bored with it as I find myself preparing it the same way each time. I typically slice it up and sauté it on the stove with some olive oil, salt and pepper. I usually serve it on the side with chicken or fish, or sometimes toss it in with pasta.
In an effort to branch out a little and try something new, I decided to try zucchini “chips” by lightly breading them and baking them until golden brown and crunchy.
Preheat the oven to 400°F. Thinly slice the zucchini into even rounds.
Add 1/2 cup of egg whites and 1/2 cup of breadcrumbs to two separate shallow bowls. I used Italian seasoned Panko bread crumbs, but you can use plain and add your own seasonings.
Using a fork, mix the egg whites until slightly frothed. Add the zucchini to the egg whites and coat well.
Dredge the zucchini in the breadcrumbs.
Transfer the zucchini to a greased baking sheet and bake for 20 minutes, or until golden brown.
Serve as an appetizer or as a side in place of your usual potatoes or french fries!
- 1 zucchini, sliced into thin, even rounds
- 1/2 c egg whites
- 1/2 c bread crumbs (I used the Italian seasoned kind)
- Preheat oven to 400°F.
- Wash zucchini, trim off the ends, and slice into thin, even rounds.
- Place egg whites and breadcrumbs in two separate shallow dishes.
- Using a fork, stir the egg whites until slightly frothy.
- Cover the zucchini pieces in egg whites, then dredge them in the breadcrumbs.
- Place them a greased baking sheet and bake for 20 minutes until golden brown.
- If you aren't using seasoned breadcrumbs, add salt, pepper and any other seasonings you'd like to the plain breadcrumbs before dredging the zucchini. I'd suggest garlic and parsley.