Have you had your fill of zucchini yet after reading this blog for the past few months? Sarah has a total zucchini addiction and I think I understand why after making these zucchini chips. This squash is completely versatile. Usually it’s in season from May to August (which is why it is called summer squash). However, when it’s not in season, it’s a good time to combine it with other ingredients and make fritters, hand pies, or chips.
I got the idea for these chips from a restaurant we went to called Waterside. They served fried zucchini chips with tzatziki sauce and it was delicious! So I decided to try and make a healthier version for myself. For this recipe, I used a combination of panko and regular breadcrumbs. It allows for both even coating and crispy texture. Flavored bread crumbs make these a little more exciting and the cayenne gives it a little kick that pairs very well with the cool tzatziki sauce.
Zucchini Chips with Dill Tzatziki Sauce
1 zucchini, sliced (3/8” – 1/4” thick)
¼ c milk
¼ c panko breadcrumbs
2 tbsp garlic & herb breadcrumbs
2 tbsp grated Parmesan cheese
½ tsp salt
½ tsp pepper
1/8 tsp cayenne pepper
Preheat oven to 425F.
Pour the milk in a large ramekin. Pour remaining ingredients in a separate large ramekin. Dip the zucchini slices in the milk and then the crumb mixture. Press crumbs into slices so they adhere.
Place zucchini slices on a wire rack on top of a cookie sheet. Spray slices with cooking spray. Bake for 30 minutes or until breadcrumbs brown and are crispy.
1c plain Greek non-fat yogurt
½ c cucumber, seeded and cut into small cubes
1 garlic clove, minced
2 tsp lemon juice
2 tbsp sour cream
1 tsp chopped dill
salt & pepper to taste
Combine all ingredients in a small bowl. Serve with zucchini chips.
These zucchini chips are a great healthy snack. Serve them at your next party and watch them get devoured! Keep in mind that they are best hot out of the oven so serve promptly after cooking.