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A light blue plate with zucchini chips and a pot of yogurt dip
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5 from 1 vote

Baked Zucchini Chips with Yogurt Garlic Dip

Baked Zucchini Chips with Yogurt Garlic Dip, a delicious summer appetizer full of flavour. Healthy, refreshing, and so easy to make. A great choice for a picnic or healthy snack inbetween meals.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: International
Servings: 15 chips
Calories: 62kcal


For the zucchini chips

  • 1 zucchini (courgette), sliced
  • ½ cup plain flour
  • 1 cup breadcrumbs
  • ¼ teaspoon salt & pepper
  • 1 egg
  • 2 tablespoon grated parmesan

For the yogurt garlic sauce

  • 1 cup Greek Yogurt
  • 1 teaspoon chopped fresh parsley
  • 2 cloves of garlic, minced
  • ½ teaspoon extra virgin olive oil


  • To make the sauce, combine all the ingredients, give a good stir, then refrigerate.
  • Pre-heat the oven to 200 degrees Celsius (400 Fahrenheit).
  • Use oil spray to grease a baking tray.
  • Combine the parmesan, salt and pepper with the breadcrumbs.
  • Beat the egg slightly, then coat the zucchini with flour, then egg, then the breadcrumb mixture.
  • Arrange on the baking tray, then spray some more oil over each zucchini slice. 
  • Bake in the oven for about 20 minutes or until golden brown.
  • Serve with the yogurt garlic sauce.


Calories: 62kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Cholesterol: 12mg | Sodium: 111mg | Potassium: 75mg | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.6mg