Spicy Italian Baked Zucchini Chips

I often am looking for a salty and crunchy snack in the afternoon or after dinner late night. Sweets don’t do it for me: I need the salt. Given that zucchini is a vegetable and you are baking them (rather than frying) this recipe is a smart alternative to the typical fried potato chip or goldfish (my personal favorite). You can modify these any way you’d like but I opted for a thicker slice so it would be crispy on the outside and juicy on the inside and I added lots of red pepper flakes for a real kick.  This recipe is a hefty snack for 2 people, double it if you are making for a group. It’s also great to make as an appetizer.  As per usual, I didn’t measure when I created this recipe so go with your gut when proportioning out the various ingredients in the bread crumb mixture. Enjoy!

Zucchini Chips

Zucchini Chips


  • 1 zucchini, washed and sliced roughly 1/4 thick
  • 2 cloves garlic, finely minced
  • 1 or so tbsp fresh chopped parsley
  • 2 tbsp parmesan cheese
  • 3/4 cup whole wheat panko break crumbs (or whatever kind you have/prefer)
  • hefty sprinkling of crushed red pepper flakes
  • 2 tbsp non fat plain Greek yogurt
  • 1 egg white
  • salt & pepper
  • Olive oil



  • Preheat your oven to 400 degrees
  • Brush a layer of olive oil or vegetable oil to a cookie sheet
  • Combine egg white and yogurt in a shallow bowl and combine well
  • Combine bread crumbs, salt & pepper, red pepper flakes, cheese, garlic, parsley in a shallow bowl
  • Coat your zucchini slices in the yogurt mixture and then transfer to bread crumbs


  • Place the slices on your cookie sheet. Using your misto, spray the slices with olive oil to dampen the bread crumbs.

Ready for oven

  • Bake at 400 until golden brown (about 20 minutes)
  • Serve with your favorite sauce

Italian Baked Zucchini Chips


Spaghetti with Zucchini, Mushroom and Chicken

During the busy week I managed to throw together a  tasty pasta dish packed with protein,  healthy fresh vegetables and some cheesy pasta.  This dish is really easy to throw together and it can be modified to your liking!


  • 1 Zucchini
  • 1 package chicken tenders, cut thin and bite sized
  • 1/2 package baby bella mushrooms
  • Garlic (2-3 cloves)
  • 1/4 cup reduced fat milk
  • Extra virgin olive oil
  • 1/2lb whole wheat angel hair pasta
  • Fresh grated parmesan Cheese (few tablespoons)
  • Fresh grated gruyere
  • White wine (half a cup)
  • Fresh parsley
  • Salt & pepper


  • Put a pot of boiling water on. You will cook pasta until al dente.
  • Slice up your mushrooms and zucchini very thin so it will go well with the angel hair pasta.
  • Saute garlic, mushrooms, zucchini and chicken in olive oil on medium-high.  Season with kosher salt and fresh cracked pepper.  After a few minutes add the white wine and let reduce.  (If you want, here would be a good time to add a tablespoon of butter. I didn’t but it sure would add some more flavor.)
  • Add the milk and turn the heat down to very low.  Grate in the cheese (as much as you want to make it nice and creamy!)
  • When the pasta is done add it to your saute pan to let it absorb the flavors of your sauce and mix it together well.
  • Serve topped with some more parmesan cheese and fresh chopped parsley (or basil).