Name: Tuscan-Crumbed Zucchini Chips
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 20
Ingredients: Olive oil cooking spray; 4 medium zucchini (175g each), trimmed; 2 eggs, lightly beaten; 1 1⁄2 cups Panko breadcrumbs; 1 cup finely grated parmesan; 2 tblsps Tuscan seasoning; 1⁄4 cup plain flour; Salt and pepper, to taste; Garlic aioli, to serve

Tuscan-Crumbed Zucchini Chips

These are so more-ish!

Serves 20

Prep

35M

Cook

20M

Total

55M

Skip to Recipe

Try replacing Tuscan seasoning with Moroccan or Taco seasoning for a change. We finely grated a fresh piece of parmesan for this recipe.

Ingredients

Olive oil cooking spray

4 medium zucchini (175g each), trimmed

2 eggs, lightly beaten

1 1⁄2 cups Panko breadcrumbs

1 cup finely grated parmesan

2 tblsps Tuscan seasoning

1⁄4 cup plain flour

Salt and pepper, to taste

Garlic aioli, to serve

Method

Line two large oven trays with baking paper. Spray with cooking oil.

2 Cut zucchini in half crossways, then cut lengthways into 11⁄2cm- thick chips. Pat zucchini dry with absorbent kitchen paper.

3 Place eggs in a shallow dish. Combine the breadcrumbs, parmesan and seasoning in a separate, shallow dish.

4 Place flour in a large snap-lock bag. Season with salt and pepper. Add zucchini in two batches. Seal. Shake well to coat. Remove zucchini. Shake away excess flour.

5 In batches, dip zucchini into eggs, then toss in breadcrumb mixture, pressing on to coat. Place in a single layer on prepared trays. Spray with cooking oil.

6 Cook in a very hot oven (220C), turning halfway through, for about 20 minutes, or until golden and crisp.

7 Serve hot zucchini chips with aioli.

Jane Ash

Sarah-Jane Hallett