I’m looking forward to the new year and all the fresh veggies growing in the dome and my garden. Zucchini is one of my favorite veggies to grow each year mostly because they are tasty and super easy to grow. In today’s post, I share a zesty appetizer that you could put together most any time of the year as long as you have fresh zucchini. The dip is super easy to put together as well. Check out this parmesan zucchini crisps recipe!
Parmesan Zucchini Crisps and Dip Recipe
This is a very simple recipe using fresh ingredients. It is best to use a right off the vine zucchini but if you don’t have one just head to the market and get the freshest you can find. The chives and lemons I grow year-round in the dome ( and you can too). Hot sauce is optional but if you had just a dash of Franks hot sauce it will add just a little zip and not too hot to taste. Be sure to have these items in your pantry. The detailed recipe in printable form is on this post.
For this recipe you will need the following:
- sour cream
- hot sauce
- garlic powder
- lemon extract
- 2 large lemons
- parmesan cheese
- panko bread crumbs
- vanilla extract
- garlic powder
- ground white pepper
- grapeseed oil
Zucchini Crisp and Dip Printable Recipe
A few years ago I had to hide my deep fryer because my teenagers kept experimenting with anything they could get their hands on… deep-fried pickles, onions, meats, cheeses, and even strawberries. This is a recipe that you and the kids will love because it is baked and you can’t beat the main ingredient (zucchini). You can even use your Oven Air Fryer to create this parmesan zucchini crisps recipe that will leave them guessing if it was deep-fried.
I’ve included both the oven and Oven Air Fryer directions on this post. Let me know if you have any questions.
Image credit goes to Nielsen-Massey Vanillas, Inc, I have adjusted the recipe to fit our favorite tastes! I have not been able to find the Nielsen-Massey Vanillas Brand locally so I purchase mine on their Amazon Store.
Parmesan Zucchini Crisps and Dip
- 1 cup sour cream
- 1/4 cup buttermilk
- 1 tablespoon finely chopped chives
- 1 1/2 teaspoons hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Nielsen-Massey Pure Lemon Extract (or other)
- 1/2 cup all-purpose flour, divided
- 2 medium zucchini (about 1 pound)
- 2 teaspoons lemon zest (2 large lemons)
- 1 cup freshly grated Parmesan cheese
- 3/4 cup panko bread crumbs
- 1 1/2 teaspoons freshly grated nutmeg (preferred)
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
- 3/4 teaspoon organic garlic powder
- 1/4 teaspoon ground white pepper
- 3 eggs
- 2 tablespoons grape seed oil (or Olive Oil will do)
- 1/2 teaspoon kosher salt
- In a medium bowl, combine dip ingredients; cover and refrigerate until ready to serve.
- If using oven heat to 400*F and line a cookie sheet with foil. For air fryer have the 2 racks ready to use.
- Add 1/4 cup flour to a resealable plastic bag.
- Slice zucchini into 1/8-inch rounds and place in bag with flour. Shake to coat and set aside.
- In a shallow bowl, add remaining 1/4 cup of flour and lemon zest; stir to combine. Add Parmesan, bread crumbs, nutmeg, vanilla powder, garlic powder and pepper; stir to combine. In a medium bowl, add eggs and oil; whisk to combine.
- Dip flour-dusted zucchini in egg mixture and lightly press each side in dry coating mix.
- Place zucchini on prepared sheet pan or the oven air fryer racks, sprinkle with salt and bake until golden brown, about 8-10 minutes per side. In the oven air fryer you will want the racks as low as you can from the top of the unit. Bake at 375*F for 6 minutes before switching racks position for an additional 6 minutes. The zucchini should look nice and toasty out of the oven air fryer.
I would love to hear what you think about using an air fryer in your kitchen. ALSO, be sure to tag me with photos of the recipe when you try it out. I can be found on the leading social media sites also featured on this page. Just tag @brenhaas on your favorites. Please be sure to comment on the post and let me know what you think about this information shared today.
Happy Zucchini Baking!