Much like our green beans, our squash is out of control this year too, and we were looking for ways to use it up. I found a few different suggestions out there for zucchini chips, and decided to give one a go – they are AWESOME. Seriously, if you have a ton of extra squash, this is an awesome use for it. I found this on a blog call Add a Pinch and I made no changes. You can definitely play around with it and make all kinds of flavors, though. I do think without a mandolin slicer, this would be a serious pain, but you could still do it.
- 3 medium fresh zucchini, sliced into ¼-inch rounds
- cooking spray
- about 1/4 to 1/2 cup of grated Parmesan cheese (I used shredded but cut it up so it was a bit finer)
- 1 tablespoon chopped fresh parsley (dill would also be good)
- Kosher salt and freshly ground pepper to taste
Preheat oven to 425º F and line a rimmed baking sheet with parchment paper. Arrange zucchini slices in a single layer and spray lightly with cooking spray. Mix together Parmesan, parsley, black pepper, and salt, then sprinkle over the zucchini. Bake for until cheese has melted and zucchini slices have become crisp, but not burned, about 30 minutes.