Italian Style Baked Zucchini Chips

Garlic and basil flavor these Italian Style Baked Zucchini Chips. Serve them up with marinara for dipping and watch them disappear!

 

Did you know that today is it’s very own holiday?  Yep! Today is “National Sneak Some Zucchini Onto Your Neighbor’s Porch Day!”  Have you ever grown zucchini?  Well, if you have, you know that about this time of year, it’s thriving, and it’s hard to find just enough ways to use the long green squash.  But today, I am here to help you out! I am sharing this delicious Italian Style Baked Zucchini recipe, as well as some other awesome ideas for your abundant zucchini picking. (Zucchini recipes that aren’t bread!)

 

^^ LOVE IT??  PIN IT!! ^^

 

This fun holiday was started by a man named Tom Roy, in Pennsylvania.  He suggests that waiting until the dark of night to sneak a zucchini or 5 right onto your neighbor’s porches.  Saying that after a while when they see you standing on their porch with armfuls of zucchini day after day, may lead them to not answering.  I mean you can only bake so much zucchini bread, am I right?

 

A while ago, I made homemade baked potato chips, and boy were they good! I’ve had zucchini chips in restaurants, but I had never tried my hand at making them at home.  They take a little time to prep, but they are so worth it!!  Many of the recipes I had found while scouring the internet were made with little to no seasoning, and typically accompanied a creamy dip of some sort.  That’s all fine and good, butI wanted to have something different.  I love Zucchini & Tomatoes, and serving them with a little Italian twist and marinara seemed like a magnificent idea.

 

 

When I mentioned it takes some prep, it’s not hard,  just takes a little time.  Slice the zucchini thinly into “chips.”  They won’t seem wet, but trust me, you’ll be surprised at how much moisture comes out of them.

Lay them on a paper towel in a single layer, then place another towel over the top and gently press down.  You can also place a large cookie sheet on top to help absorb the moisture quicker.  I left mine this way for about 30 minutes.

 

Line a cookie sheet with parchment paper.  Brush with Olive oil seasoned with basil and garlic.  Lay a single layer of zucchini out on the oiled paper, then lightly brush the tops with more oil.  Then you’re going to bake them low and slow, pulling all of the moisture out and getting them nice and crispy.

 

Serve them up with a side of marinara sauce.  You can use store-bought, or try making your own! 

 

 

 

 

 

Ready to get baking and dipping?  Let’s do this! 

 

 

 

Do YOU have some zucchini you need to leave?  Look at this cute printable tag I found, made by Housewives Of Riverton over on WesternGardens.com.  Who wouldn’t smile?