• Katherine Arthurs

Parmesan Crusted Zucchini Chips with Spiced Marinara Dip

WOW! Toasted Parmesan cheese + crunchy panko with fresh zucchini bites! The Italian seasoning + mild coconut oil lend to show case the vegetable - oh, don't forget the spicy marinara. So good!

What's not to love about little bites of garden fresh zucchini crusted in cheese + bread crumbs. This recipe is simple -the breading takes some time but once you have a system it will fly by + you will be chowing down soon enough.

It's a great appetizer - before any meal!

Parmesan Crusted Zucchini Chips

1/2 cup coconut oil (plus more if needed)

2 medium sized zucchinis, sliced in 1/4 inch slices

1/2 cup gluten free flour blend

1/2 teaspoon salt

1/2 teaspoon pepper

2 eggs

1 cup gluten free panko bread crumbs

1 cup grated Parmesan cheese

1/2 teaspoon Italian seasoning

1 cup Marinara sauce (this is our favorite store bought brand)

1/2 teaspoon or more red chili flakes

Heat a large non stick skillet over medium/high heat with the coconut oil.

Meanwhile, set up your breading station. The first shallow bowl should be the gluten free flour blend, salt + pepper - mixed together. The second shallow bowl is the two eggs - mix together. The final shallow bowl is the bread crumbs, Parmesan cheese + Italian seasoning - mixed together.

Taking one slice of zucchini at a time, dread into the flour + shake off any excess. The piece of zucchini should be lightly dusted without clumps. Dread in the egg + flip over to fully coat if with egg wash. Drip dry + transfer to the bread + cheese mixture. Press down slightly so it's sticks + forms a crust. Set aside on a plate, platter or baking tray.

When the pan of oil is heated - it sizzles when a drop of water or bread crumbs enter it. Turn the heat to medium low heat. Add in the zucchini chips - enough to fill the pan without the piece touching each other.

Cook on the first side for 1 minutes or so - or until it turns a toasted brown color. Flip carefully with a flat spatula. Cook again until that side is toasted brown. Remove to a drying rack.

Repeat until all the zucchini chips are fried.

Mix together the marinara sauce + red chili flakes - heat slightly before serving.

Optional: Sprinkle the chips with some coarse salt + more Italian seasoning.


Tip: If your oil in your pan gets too dark - pour it out + replace with clean new oil. If it appears there isn't much oil left in your pan, add more + let come up to temperature before frying more zucchini.

Paleo lovers - omit the Parmesan cheese.

This recipe was made #glutenfree