Parmesan Zucchini Chips
By Our Best Recipe Staff
Oven-baked zucchini rounds with Parmesan and whole-wheat breadcrumbs, using USDA Team Nutrition's taste-tested snack recipe.
Prep: 20 minutes | Cook: about 20 minutes | Makes: 6 snack servings, ¾ cup each
The source's serving size is designed for children ages 6–18.
Image: AI-generated illustration. It does not document the source's preparation or testing.
Ingredients
- Nonstick cooking spray
- 1 cup whole-wheat breadcrumbs
- 2 teaspoons dried Italian seasoning
- 2¼ tablespoons grated Parmesan cheese
- 7½ cups (1 lb 12½ oz) fresh, unpeeled zucchini, cut into ¼-inch rounds
- ¼ cup plus 2 tablespoons reduced-fat mayonnaise
Instructions
- Wash hands with soap and water for at least 20 seconds. Rinse zucchini under running water before slicing.
- Heat the oven to 400°F. Line baking sheets with foil or parchment and apply cooking spray.
- Blend breadcrumbs, Italian seasoning and Parmesan in a small bowl.
- In another bowl, coat all zucchini rounds with mayonnaise. Add the crumb mixture and stir to coat every round.
- Arrange zucchini in one layer on the sheets; scatter remaining crumbs over it.
- Bake about 20 minutes, until golden and crisp. The source specifies heating to at least 140°F for 15 seconds.
- Serve ¾ cup immediately, or keep warm at 140°F or higher.
Recipe source and testing
Recipe source: USDA Team Nutrition, Team Nutrition CACFP Easy Recipe Project.
The original Parmesan Zucchini Chips recipe card provides the quantities, serving size and method above. USDA's snack planner announcement names this dish and states that all recipes in the collection were taste-tested.
Our Best Recipe has not independently cooked or kitchen-tested this recipe.
USDA also provides a cooking demonstration for this recipe.
More from Our Best Recipe
Visit Our Best Recipe and sign up for practical email updates. Confirm your email to complete your subscription.