Good day everyone! Although these cooler temperatures are sticking around for the week it isn’t stopping your bins from being filled with summer goodies. Zucchini and squash are a strong summer produce staple because they grow in so well. Sometimes it can be a challenging vegetable to cook because you run out of ways to cook it or sometimes when over cooked it becomes soggy and unappealing.

Below is a delicious, easy recipe that will be sure to please you and your kids.

bakes zucchini

Zucchini Parmesan Chips

  • Cooking Spray
  • 2 medium zucchini or yellow squash
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup panko bread crumbs
  • 1/8 teaspoon salt
  • Freshly ground black pepper

Sriracha Dipper

  • 6 ounce container of Greek yogurt
  • 1 tablespoon sriracha
  • 1 teaspoon honey

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini or squash into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

I hope you all have a fantastic week!


Check out this week for some yummy recipes!

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