To make these ‘chips’ sliced zucchini is dredged in milk and coated with a seasoned Parmesan and bread crumb mixture then oven-fried to a lovely shade of golden brown. Crunchy on the outside and creamy in the middle, they are an excellent stand-in for french fries or onion rings.
The cool basil dipping sauce is the perfect complement to the hot chips! It’s rich and creamy with a sweet pop of basil that is also good on burgers.
Last summer was the first time I fully embraced eating zucchini. My entire life I had run away from it under the guise I didn’t like it.
Turns out I love zucchini!
The problem was I never had it in a way other than soggy. There’s a fine line separating perfectly cooked from overcooked, mushy zucchini. It’s fussy. And kind of delicate. But so versatile being used successfully in both savory and sweet dishes.
Even my Dad who insists to this very day that he hates zucchini ate these with gusto!
They’re totally addicting.