Baked zucchini chips offer an alternative to fried sticks for a delightful late summer recipe.
- 1/2 cup panko Japanese breadcrumbs
- 1/4 cup loosely packed fresh basil leaves
- 1/4 teaspoon kosher salt
- 1/4 cup finely grated Parmesan cheese
- 1/2 pound zucchini, cut into 1/4-inch-thick rounds
- 1 tablespoon olive oil
Preheat oven to 450°. Process breadcrumbs, basil and salt in a food processor for 10 to 15 seconds or until finely ground. Stir breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds in oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer in a pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot with dip of your choice or plain.