3 Irresistible Zucchini Bites

the Painted Apron

11 months ago

‘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

Serve these lo-carb ribbons as an appetizer or a side dish instead of potatoes or rolls~you won't even miss them!

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword appetizer, Parmesan roasted zucchini, roasted vegetables, unique side dish, zucchini, zucchini ribbons

Prep Time 15

Cook Time 15

Resting Time 25

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

These Parmesan coated baked zucchini chips are perfect for guilt free snacking!

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword Parmesan roasted zucchini, Parmesan zucchini, vegetable chips, zucca chips, zucchini, zucchini chips

Prep Time 15

Cook Time 15

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

Reheat leftovers at 350 degrees for 15 minutes

Zucchini Frico

Course Appetizer, condiment, Snack

Cuisine American

Keyword appetizer, cheese and zucchini cracker, Frico, low carb snack, zucchini, zucchini frico

Prep Time 15

Cook Time 5

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 made these 2 ways, all Parmesan and then half Parmesan, half cheddar. Both were good but cheddar has more fat so releases more oil. I preferred the drier Parmesan.