This is a simple and tasty way to get veggies into your diet, and maybe even get the kids to like zucchini!


  • 2 zucchini squash, sliced in 1/4 inch slices
  • 1 tablespoon olive oil
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 italian-style bread crumbs (you can use less)
  • 1/8 teaspoon salt
  • A couple of grinds of fresh ground pepper
  • 1/8 teaspoon garlic powder, if desired
  • Cooking spray


Preheat oven to 450 degrees. Lightly spray a cookie sheet with cooking spray. NOTE: If covering the sheet with tin foil for easy clean up, still use the cooking spray on the tin foil – keeps the chips from sticking!

Place sliced zucchini in a bowl and add olive oil. Mix until zucchini is well coated.

In a large plastic bag, combine the parmesan, bread crumbs, salt and pepper (and garlic, if using). Shake until well combined. Add the zucchini to the bag (in small batches), shaking to coat the zucchini well.

Lay the coated zucchini on the cookie sheet, in single layer. Sprinkle any leftover bread crumb mixture over the zucchini.Place in the oven for 25-30 minutes. Because all ovens are different, be sure to check the zucchini to make sure it does not burn to a crisp! It should be lightly browned and crispy.

Serve warm. You can serve this with ranch dip if you would like. Enjoy!

This recipe is adapted from Food Network. I always love looking at what they have to offer!


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