These Baked Parmesan Zucchini Chips are easy to make and taste delicious. And they make a great side dish to a summer dinner.

As our garden continues to produce a large amount of zucchini, I’m always looking to make new zucchini recipes to use up the zucchini that starts gather on the counter in the kitchen.

These Baked Parmesan Zucchini Chips are so easy to make and are tasty. My family loves to pop these baked zucchini chips into our mouths.

If you are looking for more ways to use up the zucchini from your garden, be sure to also check out these 25 Easy Zucchini Recipes. They include dinner, snack, side dish and dessert ideas.

How to Slice Zucchini:

Slicing up zucchini into round coins is probably the most common way to cup up zucchini. To slice the zucchini, use a knife to cut the two ends off the zucchini, then make cuts across the zucchini to slice coins.

If you want to ensure your round zucchini coins are all the same size, then use a mandoline food slicer. First, cut of one of the zucchini ends, then drag the zucchini across the mandoline to make the sliced coins.

How Do you Make Zucchini Not Soggy?

Here are a few tips to make zucchini not soggy. First, slice and salt the zucchini and allow it to sit for 10 minutes.  The salt will pull out some of the water, as well as season the zucchini.  Dry the zucchini well with paper towels and cook it quickly over high heat to brown it before it gets soggy. Also cutting zucchini into larger 1/2 inch thick pieces will help it not get soggy.

If baking zucchini, place it on a baking rack that is then set on top of a baking sheet. This allows air to circulate all around the zucchini and helps the water evaporate while it’s being cooked in the oven.

Step-by-Step Parmesan Zucchini Chips Instructions:

To prepare these Parmesan zucchini bites it takes about 5-10 minutes. Here’s how to make this easy recipe:

• Slice up a zucchini.
• In a medium bowl, combine bread crumbs, Parmesan, salt and pepper.
• Lightly brush the front and back of each slice of zucchini with melted butter.
• Place the zucchini in the bread crumb seasoning and coat both sides.
• Grease a baking pan with cooking spray, then put the zucchini chips onto the pan. Sprinkle the zucchini with shredded Parmesan cheese if desired.
• Bake at 400 degrees for 20 minutes until it begins brown.

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This Strawberry Banana Fluff Salad is a perfect side dish for summer parties or a family get together. It’s an easy side dish to make that only takes a few minutes to cook on the stove before placing it in the fridge to set up. You do have to plan ahead and make the Jell-O the night before to allow it to set up because it needs about 6 hours in the fridge. But once that is complete, it only takes 10-15 minutes to mix all the ingredients together.

To make the Strawberry Banana Fluff Salad, in a medium pot, combine the Strawberry Jell-O and Cook and Serve Vanilla Pudding. Add the water and cook on stove until it boils. Remove from the heat and pour into a large mixing bowl. Allow to cool. Cover the bowl with plastic wrap and refrigerate for about 6 hours.

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I usually make this Spaghetti Salad recipe for a summer BBQ or potluck because it feeds a lot of people and it’s delicious. Whenever I make this for a crowd, there are never any leftovers to take home. It’s a simple side dish to make, and if you dice the vegetables ahead of time, it only takes minutes to throw together. Here is the Spaghetti Salad recipe:

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