Greek Style Baked Zucchini Chips

April 18, 2013

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.

Greek Style Baked Zucchini Chips

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: appetizer

Cuisine: Greek, Mediterranean, Vegetarian

Greek Style Baked Zucchini Chips

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

  1. Preheat oven at 450 degrees F (230 degrees Celsius)
  2. Wash zucchini and cut in 1/4 of an inch (about 1/2 cm) slices.
  3. Place zucchini in a large bowl and add the olive oil. Mix well so that all the slices are covered with the olive oil.
  4. In another bowl mix the breadcrumbs, parmesan, mint, parsley, dill, salt and pepper.
  5. 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).
  6. Dip each zucchini slice in the breadcrumb mixture, pressing so that the bread crumbs stick and place on the pan in 1 layer.
  7. Bake for about 30 minutes.
  8. Serve right away accompanied by some Greek yogurt or tzatziki to get the "Greek Taverna" effect.

 

SAVE FOR LATER AND PIN IT!

Greek Baked zucchini chips

Photo by OliveTomato

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9 Comments

  • Reply Michael April 18, 2013 at 2:24 pm

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

    • Reply Elena Paravantes RD April 18, 2013 at 4:29 pm

      Thanks Michael!

  • Reply Lex April 19, 2013 at 12:16 pm

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

    • Reply Elena Paravantes RD April 20, 2013 at 7:05 am

      ThanksLex! Enjoy

  • Reply Maria April 19, 2013 at 12:39 pm

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

    • Reply Elena Paravantes RD April 20, 2013 at 7:02 am

      Thanks Maria!And they are easy too.

  • Reply sally @ sallys baking addiction April 21, 2013 at 10:05 pm

    I have a feeling if I made these, I wouldn’t be able to stop munching on them! I love zucchini and am always looking for new ways to eat it!

    • Reply Elena Paravantes RD April 22, 2013 at 6:17 am

      Sally, Yes that’s what happens to me! I eat them right off the pan.

  • Reply Roasted Zucchini with Garlic and Tomato-A Recipe from Crete | Olive Tomato August 26, 2013 at 5:36 pm

    […] for a baked version), they slice them and fry them for an appetizer (try the a non-fried version here), they stuff zucchini flowers with rice or cheese and lightly fry them and of course they make […]

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