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Parmesan Zucchini Chips

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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Updated Jul 20, 2017
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  • 2 zucchini, chopped into 1/4 inch slices
  • Salt and pepper, to taste
  • 1 cup Panko Progresso™ Bread Crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs mix
  • 2 large eggs, beaten
  • 1 cup Gold Medal™ all-purpose flour


  • 1
    Preheat oven to 400° F. Line a large baking sheet with parchment paper and set aside.
  • 2
    On another baking sheet, lined with paper towel, arrange zucchini slices. Sprinkle with salt and cover with more paper towels. Let sit for 15 minutes to drain excess water. Remove the paper towels, which should be wet, and dry the zucchini slices with an additional sheet of paper towel.
  • 3
    Mix the breadcrumbs in a flat pan with the Parmesan cheese and Italian herbs. Place the beaten eggs and flour in separate containers.
  • 4
    Coat the zucchini slices with flour, then dip in the egg and coat one last time using the bread mixture. Place on the prepared baking sheet.
  • 5
    Bake for 15-20 minutes or until lightly browned.
  • 6
    Serve with your favorite sauce.

Expert Tips

  • tip 1
    To add a spicy kick to these chips, add 1/2 teaspoon of cayenne pepper to the eggs.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Crunchy on the outside and soft on the inside! These zucchini chips are truly delicious. I must warn you, they’re a bit addictive; once you try one won't be able to stop eating them. Today I want to present you with these chips as an appetizer or snack, but you can easily serve them as a side to accompany any main dish. I hope you enjoy them!
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