3 Irresistible Zucchini Bites
‘Tis the season for summer fruits and vegetables~
and zucchini is prolific in many gardens
Here are 3 of my favorite ways to use them
Even non zucchini fans will gobble these bites down…
plus they’re lo-carb!
Zucchini Parmesan ribbons are made from zucchini
cut into very thin slices lengthwise
After laying on paper towels to draw the moisture out,
they are dipped in egg and coated with Parmesan
Then baked until golden
You can serve these as an appetizer or a side dish
Scroll down for recipe at the end of this post
Zuccchini Chips are made much the same way,
with thin slices of zucchini topped with Parmesan and garlic salt
Serve these as a appetizer, with soup, salad,
or with burgers and sandwiches instead of chips
Recipe at the end of this post
Zucchini Frico is made with grated cheddar or Parmesan,
and grated zucchini
ZUCCHINI PARMESAN RIBBONS
Ingredients
- 2 medium zucchini washed
- 1 egg
- freshly grated Parmesan cheese
Instructions
- Slice ends of zucchini off and trim the skin from one side by cutting a thin slice down the length of the vegetable.
- Now carefully cut thin ribbons lengthwise with a knife or mandolin.
- Place slices on paper towels and sprinkle with salt. Turn slices over after 10 or 15 minutes and salt again. After another 10 minutes wipe salt and moisture from zucchini with a paper towel.
- Beat egg in a shallow dish. Place a generous amount of grated Parmesan in another shallow dish. Dip zucchini in egg and then dredge in Parmesan.
- Place ribbons on a well oiled foil lined baking sheet. Bake at 400 for 15 minutes or until golden. Serves 4
Golden Zucchini Chips
Equipment
- parchment paper
Ingredients
- 1 medium zucchini
- garlic salt I used Trader Joe's Garlic Salt with sea salt, roasted garlic, onion and parsley
- 1/4-1/2 cup finely grated Parmesan
Instructions
- Wash zucchini and dry. Cut into 1/8th inch slices
- Lay zucchini chips out on a parchment paper lined baking sheet, placing the slices close together
- Season with garlic salt and top with a generous spoon of Parmesan cheese
- Bake at 425 degrees for 10 minutes and check. Remove zucchini from oven when the cheese is golden, 12-15 minutes
- Serve immediately. Makes about 50 chips.
Notes
Zucchini Frico
Ingredients
- zucchini squash washed
- salt
- Parmesan or sharp Cheddar cheese {or both} grated
- red pepper optional
Instructions
- Grate zucchini with a cheese grater or food processor. Spread out onto a double layer of paper towels. Sprinkle with salt. Let sit at least 15 minutes to draw out moisture. Pat dry and then wrap zucchini in dry towels and squeeze to remove as much moisture as possible. May be done 1-3 days in advance and stored in paper towels in a ziplock bag in refrigerator.
- On a greased sheet pan or parchment lined, place a small pile of cheese, about 1 inch in diameter. Top with grated zucchini and then more cheese, using a ratio of half zucchini : half cheese. Sprinkle with a touch of red pepper if desired.
- Bake at 400 degrees until cheese has melted and started crisp. Let cool on pan 1-2 minutes to set up. Remove to paper towel to drain and then serve immediately
Notes
I hope you’re having a wonderful summer!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party/ Creatively Crafty
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Good morning, Jenna! I always think of zucchini as the vegetable that keeps on giving. Wonderful recipes that you have shared. I love the last photo of your creative art work! Happy Sunday!
Thank you Pam, that is the perfect description of zucchini!
I DO love zucchini – however, because I have difficulty swallowing, I have had to resort to zuchinni fritters, and grate it up finely, to get around the stringy skin!! These look very tastey, however and thanks for reminding me about how much I like zucchini, Jenna!
Thanks Hilda, I think you’d be able to handle any of these, they are very thin and barely any skin~
Sounds good – I don’t know if you would ever consider this idea, but, have you ever considered doing recipes for people with dysphagia (difficulty swallowing) ??? (or adding some suggestons for adjusting to suit different levels of swallowing) I have really learned a LOT about how unaccomodated this particular medical issue is in the world since I have had it myself. Just a thought that may or may not be of interest to you idk!
Such delicious zucchini recipes. It will be abundant everywhere in a few short weeks.
What a lovely watercolor of a person at the beach. 🙂
Happy Summer!
Thanks Nancy!
Indeed, it is the season – summer on a plate with these recipes!
Zucchini is so versatile, you can do anything with it!
Those all sound great, Jenna! The zucchini frico is one that I’d especially like to try. Thank you for your preferred way of fixing them. Hope you had a wonderful 4th. 💙🇺🇸❤️
Thanks Kitty, they are so good!
Yum! These do sound like a great alternative to chips!
Thanks Linda, they are addictive!
Jenna, we tried the zucchini chips last night and they were sooo good. Thanks for sharing the recipe and I hope you are having a great summer too. Love the painting!
Kim @thecatswhiskerz.com
I’m so glad you liked them Kim, I could easily polish off the whole batch! 😊
My favorite summer veggie!! I am making a Zucchini/potato/carrot muffin right now!!
Sounds wonderful Jenna…I wonder if you can do the same method with other veggies? Your water color lady is so cool…she looks vintage. Have a cool week…it is 95 degrees down here in Florida today. yuck…
That’s a good question! Obviously yellow squash would work…hmmm, let me know if you tnink of anything else! Thanks so much Kari
Hi Jenna, Zucchini is an over achiever in the summer garden, what tasty ways to use them! Happy Tuesday ♥
The Zucchini Chips are addicting!
Jenna, zucchini recipes are always welcome in the summer. These sound wonderful. I like the idea of cutting the zucchini like ribbons. Thanks
The ribbons make a great presentation as well as tasting great!