Parmesan & Herb Crusted Zucchini Chips – “Parmzini”


Are you a zucchini fan? We have it quite a lot (hello Zucchini Slice) but can be a bit bland on it’s own so I tried to inject some extra flavour & came up with these oven baked Parmesan & Herb Crusted Zucchini Chips. The girls christened them “Parmzini” which I think works, don’t you?

Parmzini are very easy to make and definitely transform the humble zucchini into a dinner plate winner.


They are a great little snack or as a side dish with a meal. I make extra of the crumbs and use them as a coating for other dishes too, as it’s a gluten free mix it’s a perfect way to add flavour for those who can’t deal with flour based crumbs & even if you can, it’s delish – future posts using the crumbs coming up soon!

Parmesan Crusted Zucchini – “Parmzini”


  • 2 - 3 zucchini, quartered lengthwise & then halved
  • 1/2 C parmesan, roughly chopped
  • 1/2 tsp fresh or dried thyme
  • 1/2 tsp fresh or dried oregano
  • 1/2 tsp fresh parsley
  • 1/4 tsp garlic powder
  • Sea salt & ground pepper to taste
  • 2 Tbsp olive oil


  1. Preheat oven to 160 degrees and line a baking tray with baking paper
  2. In a Thermomix mix or blender chop & combine the parmesan, herbs, garlic powder, salt & pepper to form fine "bread" crumbs. (Thermomix Speed 8 / 10 seconds)
  3. Transfer the crumbs to a bowl (setting aside about 1/2 C if you want to use later on). Roll the sliced zucchini through the crumbs and place on the prepared baking tray.
  4. Drizzle with the olive oil and then bake in the oven for 15 - 20 minutes or until golden
  5. Serve immediately & enjoy!
  6. Any leftover "crumb" mix can be stored in an airtight container (or snap lock bag) for a couple of days or in the freezer for a month or so

The cheese may ooze a bit on the baking tray which if you are anything like me you will eat up before serving for taste testing purposes of course!


Go on I know you want to!


Are you a zucchini fan? How about parmesan?



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