Yield: Serves 4 | Prep Time: 10 minutes | Cook Time: 20–25 minutes
Some of the best appetizers are crispy, breaded bites. From fried chicken to mozzarella bites to onion rings, there’s so much to love. These zucchini chips allow you to enjoy that breaded taste you love with a culinary vegetable, and they’re much healthier than popping open a bag of greasy potato chips!
INGREDIENTS
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
½ cup grated Parmesan cheese
¼ teaspoon dried Italian seasoning
1/8 teaspoon red pepper flakes
2 zucchini, sliced into
¼-inch rounds
Reduced-fat buttermilk ranch dressing, for dipping
DIRECTIONS
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Place the flour in a shallow pie plate. Place the eggs in another.
3. In a medium bowl, combine the panko, Parmesan cheese, Italian seasoning, and red pepper flakes.
4. Dip the zucchini rounds into the flour, then the egg.
5. Dip the zucchini into the panko-cheese mixture, pressing the rounds to coat.
6. Place the zucchini rounds on the baking sheet.
7. Bake for 20 to 25 minutes or until golden brown.
8. Serve with ranch dressing.