These easy, cheesy baked zucchini chips are addictive. They are perfect to serve with dinner or just as an afternoon snack. The ingredients are kept to a minimum and can be switched up based on what you have in the kitchen. In our recipe below, we make use of fresh basil, but most fresh herbs would be welcome. We particularly love dill. The cheese can be swapped out, too. Sharp cheddar or other hard cheeses work well.
2 medium zucchini (about 1 pound)
1 1/2 tablespoons olive oil
1 ounce grated parmesan cheese (about 1/3 cup)
1/3 cup panko bread crumbs or plain breadcrumbs
1/4 cup packed fresh basil leaves, finely chopped
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Slice zucchini into 1/4-inch thick rounds. Toss with the oil until well coated.
In a shallow dish, stir the Parmesan, bread crumbs, basil, garlic powder, salt, and pepper together. Place each zucchini round into the Parmesan mixture and press the coating onto both sides.
Arrange zucchini in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.