Baked Garlic Parmesan Zucchini Chips
Oh, season, and all the new fruits and vegetables you have, how I adore you. During the season, I already have a large supply of fruits and vegetables in my refrigerator, but once winter arrives, it’s a different story. It’s as if the glut of nutritious, vitamin-rich fruits and vegetables has been replaced with an abundance of cavity-causing, non-diet-friendly holiday desserts, but I’m not complaining. I’m a sucker for candy. But a sheet pan full of roasted zucchini, onions, and other delectable vegetables is also a favorite of mine!
How to Make the Best and Easiest Zucchini Sauté
Here’s what we have:
- Zucchini. You have a lot of it. I have a lot of it. You can also turn this into sautéed zucchini and yellow squash by using a mix of the two.
- Onion. Not mandatory, but I do love the additional note of savoriness it provides. Bonus: if you reheat the leftovers in a skillet the way I suggest in the recipe notes, the sliced onion becomes extra crispy. I burned my fingers picking it right out of the pan to munch!
- Butter. A few tablespoons are all you need to make this sautéed zucchini taste like a treat.
- Parmesan. The creamy, nutty, salty somethin’ somethin’ that sends this sautéed zucchini into second-helpings territory.
Roasted Zucchini Squash and Tomatoes Recipe Variations
You can also try it with the following ingredients:
- Romano cheese, finely grated
- breadcrumbs made from scratch
- oregano, basil, parsley, and thyme are examples of herbs.
- red pepper flakes, paprika, chili powder, cumin, and other spices
- red onion, thinly sliced
What is a Good Zucchini Herb?
You have complete control over the yard. Since I don’t have a yard, I used a pinch of dried thyme, which is both delicious and handy, but you can also use fresh thyme if you choose.
New basil and/or chives will be fantastic additions as well.
Try These Other Vegetables
There are plenty of other vegetables that this recipe will serve well with, in addition to roasted zucchini, squash, and tomatoes. Here are a few suggestions:
- fennel seeds
- squashes of all kinds
- brussels sprouts
- Brussel sprouts
- beans (green)
What’s the Best Way to Cook Zucchini Ribbons?
For this recipe, I used zucchini slices because I didn’t have the patience to cut ribbons, but you can use a vegetable peeler to slice the zucchini into thin ribbons or a spiralizer like this one to make sautéed zucchini noodles if you choose.
Follow the recipe from Step 1 to make sautéed zucchini ribbons or noodles. Step 2: Bring the zucchini ribbons or noodles to the pan and gently sauté, tossing them with the butter and seasoning with tongs for a few minutes, only until warmed through.
What’s the Best Way to Fry Zucchini?
One of the many appealing aspects of this sautéed zucchini parmesan recipe is that it does not need deep frying to achieve a rich and satisfying result.
I used a little olive oil in the pan because it has a higher burning temperature, which makes the zucchini brown on the outside, and then I used butter to enhance the sauté and give mega flavor and the perfect amount of indulgence.
Lightly pan-fry the zucchini slices, stopping as the outsides begin to become golden.
You’ll end up with a clean, gently crisp exterior without a soggy interior. When sautéing, be careful.
These mouth-watering slices are well worth the wait.
MORE DELICIOIUS RECIPES HERE:
- 3 to 4 zucchini rounds, 1/4-inch to 1/2-inch thick
- 3 tbsp. STAR Extra Virgin Olive Oil with DHA Omega-3
- to taste with salt and freshly ground pepper
- 1 cup bread crumbs (panko)
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon oregano, dried
- 1 teaspoon powdered garlic
- spray for cooking
- Plain nonfat yogurt (optional) to serve
Preheat the oven to 450 degrees Fahrenheit.
Set aside 3 baking sheets lined with foil and lightly sprayed with cooking spray.
Mix zucchini strips, olive oil, salt, and pepper in a wide mixing bowl until well mixed.
Combine panko crumbs, Parmesan cheese, oregano, and garlic powder in a separate dish.
Dip zucchini slices in the cheese mixture and coat both sides, forcing the coating to adhere.
Place the zucchini slices in a single layer on the baking sheets that have already been prepared.
Using a light mist of cooking spray, lightly coat each slice. This will aid in the development of a crunchier texture.
Bake for 10 minutes, then rotate the pan and bake for another 8 to 10 minutes, or until golden brown.
Remove the dish from the oven.
Serve with plain nonfat yogurt.
TO KEEP LEFTOVERS: Refrigerate leftovers for up to 3 days.
REHEAT: In a nonstick pan, reheat the slices in a single layer over medium to medium-high heat, crisping them on both sides.