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Zucchini chips with herb and garlic dip
heartfoundation.org.au|Helpline 13 11 12

Zucchini chips with herb and garlic dip

30 minutes (30 minutes)
Serves 4
  • 4 small-medium zucchini (500g), ends trimmed 
  • 1 egg 
  • 1 ¼ cups (70g) panko breadcrumbs  
  • ½ cup (30g) finely grated parmesan 
  • 2 teaspoons dried Italian herbs 
  • Olive oil cooking spray 
Herb and Garlic Dip 
  • ½ avocado (80g), peeled and chopped  
  • 1 cup parsley leaves (25g) 
  • 2 tbs lemon juice 
  • 1 small clove garlic, crushed 
  1. Cut zucchini in half crossways, then cut lengthways into 1½ cm-thick chips. Pat zucchini dry with paper kitchen towel.  
  2. Whisk egg in a shallow dish.  
  3. Combine breadcrumbs, parmesan and herbs in a large bowl. 
  4. Working in batches, dip zucchini chips a few at a time into egg, then toss in breadcrumb mixture, pressing firmly coat.  
  5. Line a large oven tray with baking paper. Spray paper lightly with cooking oil. Arrange zucchini chips in a single layer on prepared tray. Spray chips lightly with cooking oil  
  6. Bake in a 220C preheated oven for 15 minutes. Remove trays. Turn chips then return to oven for a further 10-15 minutes, or until golden. 
  7. Meanwhile to prepare dip, process all ingredients in a food processor until smooth.  
  8. Serve hot zucchini chips with dip. 

 

Task for Kids 

  • Whisk egg (Step 2) 
  • Combine breadcrumbs, parmesan and herbs (Step 3) 
  • Dip chips in egg and coat in breadcrumb mixture (Step 4) 

TIP: Zucchini chips are best prepared as required. Dip can be made a day ahead. Keep, covered in the fridge. It’s also delicious served with raw vegetable sticks. 

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