Baked Zucchini Chips with Yogurt Garlic Dip, a delicious vegetarian appetizer full of Summer flavours. Refreshing and light, and so easy to make with a few simple seasonal ingredients, this dish will go down great with everyone.
Zucchini or courgettes are an excellent summer vegetable that is very popular in many dishes, from appetizers to main courses that highlight sesonal produce.
On their own, zucchini don't say much to me, they can be quite boring really, no strong flavour of their own. But I guess that's the beauty about them. They soak up all flavours from the other ingredients, and become delicious, and super quick to cook.
You really, really, really must serve them with this fantastic yogurt garlic dip, it's the best combination you can think of. The dip is wonderfully refreshing and cooling, and goes perfectly well with the crispiness of the zucchini.
I always find that the best way to cook zucchini is by either baking or grilling them. You could fry them too, but they soak up so much oil, it really goes against the whole lighter and better eating idea.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
For the Zucchini Chips
- zucchini / courgettes - they might come in different sizes depending on where you live. Slice them with the skin on, there is no need to remove it
- parmesan cheese - adds a lively sharp kick
- flour - plain flour works well here, there is no need for anything special
- breadcrumbs - they make the outside crispy and golden
- salt & pepper - for seasoning the eggs and the flour mixture
- paprika & garlic granules - for extra flavour, you can omit them if you wish to keep it simple
- eggs - they help stick the flour and breadcrumbs onto the zucchini slices, so not to be omitted
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For the garlic yogurt dip
- yogurt - I used Greek yogurt for its creaminess, but plain yogurt can be used as well
- olive oil - not to be swapped for regular vegetable oil!
- garlic - go for fresh garlic cloves as they will add so much more flavour than garlic granules
- fresh parsley - for a touch of colour and freshness
Step-by-step photos and instructions
- slice the zucchini - no need to remove the skin
- crack the egg in a bowl, season with salt and pepper, and beat it well with a fork
- to the bowl of flour add grated parmesan, salt, pepper, paprika and garlic granules
- mix well to combine
- dip each slice of zucchini onto the flour, shaking well the excess flour
- then dip the slice into the beaten egg, back into the flour to coat well
- dip the slice in the egg mixture one more time, then into the breadcrumbs
- arrange all the slices of zucchini onto a baking tray, spray generously with cooking oil spray and bake at 200 degrees Celsius (390 Fahrenheit) for 20 minutes
- to make the dip, combine the chopped parsley with the minced garlic and oil, and mix well
Expert tips
I cannot recommend the spray oil enough. It does the job in seconds, and saves you from the danger of drizzling over way too much oil. And it's mess free too. Isn't that great?
Make sure the chips are about the same thickness, so that they can bake well at the same time. There is no need to flip the zucchini slices half the way through baking, and they will still get a nice and crispy touch.
Other zucchini / courgette recipes
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Baked Zucchini Chips with Yogurt Garlic Dip
Ingredients
For the zucchini chips
- 1 zucchini (cougette)
- 1 cup plain flour
- 1 ½ cup breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs
- 3 tablespoon grated parmesan
- ½ teaspoon paprika
- ½ teaspoon garlic granules
For the yogurt garlic sauce
- 1 cup Greek yogurt
- 1 tablespoon chopped fresh parsley
- 2 cloves of garlic, minced
- ½ tablespoon extra virgin olive oil
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Instructions
- To make the sauce, combine all the ingredients, give everything a good stir, then refrigerate.
- Slice the zuccini.
- Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
- Use cooking oil spray to grease a baking tray.
- Use a fork to beat the egg, and season with half of the salt and pepper.
- In a separate bowl, mix the flour with the grated parmesan, paprika, garlic granules and the remaining salt and pepper.
- Dip a slice of zucchini into the flour mixture, then the beaten egg, into the flour mixture again, then egg again and then breadcrumbs.
- Arrange on the baking tray, then spray some more oil over each zucchini slice.
- Bake in the oven for 20 minutes or until golden brown.
- Serve with the yogurt garlic sauce.
Video
Notes
- I cannot recommend the spray oil enough. It does the job in seconds, and saves you from the danger of drizzling over way too much oil. And it's mess free too.
- Make sure the chips are about the same thickness, so that they can bake well at the same time. There is no need to flip the zucchini slices half the way through baking, and they will still get a nice and crispy touch.
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