Italian Style Baked Zucchini Chips

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


Italian Style Baked Zucchini Chips

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!)


Italian Style Baked Zucchini Chips

^^ 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?


Italian Style Baked Zucchini Chips

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.


zucchini & tomatoes
Fresh tomatoes and Zucchini with onion and basil make a perfect light & fresh summer (or anytime) side dish! This Bone Fish Grille copy cat recipe is one of our favorites!


Italian Style Baked Zucchini Chips

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.

Italian Style Baked Zucchini Chips

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.


Italian Style Baked Zucchini Chips

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.


Italian Style Baked Zucchini Chips

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



Simple Homemade Marinara Sauce
Sure, you can open a jar of marinara sauce — OR you could make your own Homemade Marinara Sauce in no time and totally bring this recipe to a new level!


Sweet & Savory Zucchini Recipes
Hungry for MORE Zucchini Recipes?? This post has all of the BEST Sweet & Savory Zucchini Recipes you could ever need!


Italian Style Baked Zucchini Chips


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


Italian Style Baked Zucchini Chips in a blue bowl
4.80 from 15 votes
Print Recipe

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!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Cuisine: Italian
Keyword: Italian Style Baked Zucchini Chips
Servings: 2 cups prepared
Calories: 250kcal
Author: Michaela Kenkel


  • 1 large zucchini sliced very thin on a mandolin (about 4 cups)
  • 1/4 cup olive oil
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon dried basil can use fresh, too!
  • kosher salt


  • Preheat oven to 275 degrees. Line large cookie sheets with parchment paper. (I needed 3)
  • Place garlic powder and basil in the olive oil to let it marinate while you slice your zucchini.
  • Slice zucchini very thin. Lay zucchini on paper towel in a single layer, and place another towel on top, gently pressing to get the moisture out. I let mine sit for almost 30 minutes.
  • Brush the parchment paper lightly with oil. Place the zucchini in a single layer and brush tops lightly with oil.
  • Sprinkle lightly with Kosher salt. ( a little goes a long way!!)
  • Bake for 90 minutes, or until chips are crispy.
  • Serve with marinara for dipping.


Serving: 1g | Calories: 250kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Sodium: 293mg | Fiber: 1g | Sugar: 1g



Sneak a Zucchini Onto Your Neighbor's Porch Day - Printable Tag

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


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  1. Once again, you are introducing us to an incredibly new and delicious-looking recipe! We are always looking for ways to put our never-ending summer zucchini to good use and can’t wait to try these!

  2. Im overwhelmed with zucchini at the moment and this is one way I haven’t tried! Cant wait to use some for this recipe! Its right up my yummy alley!

  3. Love this!! I just picked up a bunch of local zucchini and am working on finding different new recipes to try! This is going to be great for sure!!

  4. What a fantastic and great snack! I bet they are so addicting. I cannot wait to try these this weekend!!

  5. What a fantastic, light and healthy snack! There’s always some zucchini that needs to be used and this is a great way to do that. Pinning this recipe to make this week.

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