baked zucchini chips

One of my all time favorite appetizers at a Greek tavern are kolokythakia tiganita (fried zucchini) with tzatziki for dipping. I generally don’t fry that much at home, and if you don’t either, you can enjoy these by baking them.

When baking sometimes you need some extra ingredients to add more taste and a crust. So I crushed regular Greek rusks this time (I will try crushed barley Cretan rusks next time), panko can also work well. Don’t use very fine breadcrumbs because they will not make a nice crust. I added herbs typically used in the traditional zucchini patties such as mint, parsley and dill. Also a touch of parmesan will help form the crust.

These make a nice side dish or an appetizer, but they must be served right away otherwise the may get soggy.

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Greek Style Baked Zucchini Chips

baked zucchini chips
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer
Cuisine: Greek, Mediterranean, Vegetarian
Author: Elena Paravantes
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Ingredients

  • 3 large zucchini about 7-8 inches (20 cm)
  • 2 Tablespoons olive oil
  • 1/2 cup hard dry breadcrumbs
  • 1/4 cup grated parmesan
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley
  • 2 teaspoons chopped dill
  • Pepper
  • 1/2 teaspoon salt

Instructions

  • Preheat oven at 450 degrees F (230 degrees Celsius)
  • Wash zucchini and cut in 1/4 of an inch (about 1/2 cm) slices.
  • Place zucchini in a large bowl and add the olive oil. Mix well so that all the slices are covered with the olive oil.
  • In another bowl mix the breadcrumbs, parmesan, mint, parsley, dill, salt and pepper.
  • Cover a large pan with aluminum foil and brush with a bit of olive oil (I dab a napkin with some olive oil and spread it on the pan).
  • Dip each zucchini slice in the breadcrumb mixture, pressing so that the bread crumbs stick and place on the pan in 1 layer.
  • Bake for about 30 minutes.
  • Serve right away accompanied by some Greek yogurt or tzatziki to get the “Greek Taverna” effect.
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Greek Baked zucchini chips

Photo by OliveTomato

Elena Paravantes

Elena Paravantes, RDN is a Registered Dietitian Nutritionist, Writer and consultant specializing in the Mediterranean Diet and Cuisine. She has been active as a clinician, consultant and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece.

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11 Comments

  1. These were wonderful! I have 2 “no squash” eaters and 1 of them LOVED them. 🙂5 stars

    Reply
  2. Rachel Corliss says:

    Thank you for this great recipe! Cooked it tonight and it is simply brilliant.

    Reply

  4. These look so yummy! Will definitively try making them soon!

    Reply

  5. Those look great and I will be making them this weekend. Thanks for sharing!

    Reply

  6. These would be a great appetizer for my worldly food party this weekend. And healthy, too – they’re perfect. Thanks!

    Reply