Best 12 Light Crispy Zucchini Strips Recipes

CRISPY BAKED ZUCCHINI CHIPS RECIPE

Steps:

• If you plan to have a dip for your zucchini chips, make Greek Tzatziki sauce according to this recipe. Cover and refrigerate for now.
• For zucchini, again make sure they have been sliced thinly and evenly to about 1/8-inch rounds. Using a mandoline is the best way to do this.
• Spread zucchini slices on large sheets of paper towel. Sprinkle zucchini with kosher salt, then cover with more paper towel. Now, place a sheet pan on top of covered zucchini and add a plate or a cutting board to weigh the sheet pan down (the idea here is to squeeze out any excess water from zucchini.) Leave for 15 to 20 minutes.
• Preheat oven to 245 degrees F (anywhere from 225 degrees F to 245 degrees F will work depending on your oven.)
• Line large sheet pan (or two sheet pans if needed) with parchment paper. Brush parchment lightly with extra virgin olive oil. Arrange zucchini slices on top of parchment in one single layer.
• Brush zucchini lightly with extra virgin olive oil. Sprinkle harissa spice blend on top (optional, but adds great flavor!)
• Bake in heated oven for 1 1/2 to 2 hours until crisp and golden. If some of the zucchini chip are still damp, remove the ones that have crisped up, and return sheet pan to bake until all zucchini is nice and crispy.
• Serve warm or at room temperature with a side of Greek tzatziki sauce.

CRISPY ZUCCHINI BITES

Steps:

• Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
• Add 1/2 cup all-purpose flour into a large bowl, along with 1/2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp sweet smoked paprika, mix the dry ingredients together, then add in 1/2 cup cold water and whisk together until you get a creamy batter with no lumps
• Add 1 cup breadcrumbs into a separate bowl, season with a 1/4 tsp (1.5 grams) sea salt and mix together
• Heat a large fry pan with with medium heat and add in 1/2 cup sunflower oil
• While the oil is heating, coat the slices of zucchini, first into the batter and then into the breadcrumbs, making sure they are evenly coated
• After heating the oil for about 5 minutes, start adding the coated slices of zucchini into the pan, make sure they´re all in a single layer, cook in batches, after 75 to 90 seconds flip to cook the other side, after another 75 to 90 seconds remove them from the pan and transfer to a dish with paper towels
• While the zucchini bites are still hot, finely shred in some Manchego cheese over them
• Continue to cook your zucchini in the same method until done
• Once all the zucchini bites are ready, sprinkle them with freshly chopped parsley and serve at once, enjoy!

CRISPY ZUCCHINI STICKS

Steps:

• Serve with Nonna's Marinara Sauce (Recipe HERE) Wash the zucchini and trim the ends. Cut the zucchini in half and cut the halves into sticks about 1 inch thick. Line a baking sheet with foil or parchment paper. Combine the breadcrumbs and cheeses in a shallow dish. Create an assembly line rolling each stick in semolina then in the beaten egg and finally in the breadcrumbs and cheese mixture. Arrange all the coated zucchini on the baking sheet. Once all the zucchini are coated, fry them until golden brown. Serve with Marinara sauce.

FRIED ZUCCHINI STICKS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk buttermilk and eggs together in a shallow dish.
• Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
• Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs.
• Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.

SAUTEED ZUCCHINI STRIPS

Steps:

• In a large skillet, saute the zucchini, garlic, lemon juice and Greek seasoning in oil until tender. Sprinkle with pepper.

CHEESY ZUCCHINI STICKS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (220ºC).
• Grate zucchini into a medium bowl.
• Transfer grated zucchini into a large bowl and add parmesan cheese, garlic powder, pepper, red pepper flakes, salt, and egg. Mix together.
• Pour the mixture onto a small towel and wring the excess fluid from mix.
• Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch (1cm) thick.
• Bake for 35-40 minutes or until middle has thickened.
• Remove from oven and spread cheddar and mozzarella cheese over top .
• Place back in the oven at 350ºF (180ºC) for 10 more minutes or until cheese melts and is bubbling.
• Let cool for 5 minutes, then cut.
• Serve with marinara, ranch, or any sauce of your choosing!
• Enjoy!

NAT'S OVEN BAKED ZUCCHINI STICKS

Steps:

• Preheat oven to 450 F.
• Spray large baking sheet with oil cooking spray.
• Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
• Toss zucchini in a bowl with the olive oil.
• Mix dry ingredients in a plastic bag.
• Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
• Bake 20 minutes.
• Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
• Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

CRISPY ZUCCHINI STRIPS

Steps:

• Place flour in a dish. Whisk together egg and buttermilk in a second dish. Toss together panko breadcrumbs and 3 tablespoons canola oil in a third dish. Season with salt and pepper.
• Dip zucchini in flour, then in egg mixture, then in breadcrumb mixture.
• Brush 2 large baking sheets with 3 tablespoons canola oil. Heat in a 450 degrees Foven for 5 minutes. Arrange zucchini on hot pans. Bake turning once , until golden brown, 22 to 24 minutes.

CRISPY ZUCCHINI STRIPS

Steps:

• Trim the ends from the zucchini, cut them in half crosswise, then cut each piece into lengthwise wedges about 1/2-inch thick.
• Toss the zucchini strips with kosher salt then lay them in a single layer on a paper towel-lined baking sheet. Cover with a layer of additional paper towels. Let rest for 30 minutes then blot excess moisture from the zucchini.
• Mix the flour, garlic powder, Italian seasoning and pepper in a large plastic bag. Place a handful of zucchini strips in bag and shake to cover them with the flour mixture. Place flour-coated zucchini on a plate and repeat with the remaining strips.
• Whisk the eggs and milk together in a shallow dish. Set aside.
• Combine the panko crumbs and grated cheese in a shallow dish.
• Using one hand, dip a zucchini strip in the egg mixture, coating on all sides.
• Next, place the dipped zucchini strip into the panko-cheese mixture. Using your opposite (clean hand) toss the crumb mixture over the zucchini strip and gently press to adhere.
• Transfer the panko crumb-coated zucchini to a baking sheet. Repeat with remaining strips.
• Once all the strips are coated, pour vegetable oil into a skillet, 1/4-inch deep. Heat the oil over medium heat until it reaches 350 degrees (F). A panko crumb dropped into the hot oil should immediately sizzle and start to brown.
• Very carefully place several zucchini strips into the hot oil and fry until the coating turns golden brown. Flip fries over as needed to brown all sides. Once fries are golden brown, remove to a wire rack while you cook the remaining fries.
• Serve immediately with marinara sauce and/or ranch dressing.

WONDERFUL PARMESAN ZUCCHINI STRIPS

Steps:

• Preheat oven to 450 degrees.
• In a bowl, combine bread crumbs and cheese topping.
• Dip zucchini strips into egg, then into crumb mixture.
• Place on baking sheet coated with nonstick cooking spray.
• Bake at 450 degrees for 20-25 minutes or until golden brown and tender.

PARMESAN ZUCCHINI STRIPS

Steps:

• In a bowl, combine the bread crumbs and cheese topping. Dip zucchini in egg substitute, then in crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 450° for 20-25 minutes or until golden brown and tender.

CRISPY ZUCCHINI CAKES

Steps:

• Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
• Shape mixture into 5 palm-sized patties and dredge in flour.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.