AIR FRYER ZUCCHINI CHIPS

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I decided to try something different and make zucchini chips, there are so many ways you can cook t hese up with herbs and spices, Try t hem, it will become another favorite way to eat zucchini I bet.

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SERVINGS:4

What you Need:

2 medium sized zucchini

1 Tablespoon olive oil

1/4 teaspoon paprika(use any spices you like, get creative)

salt and pepper

How to Make it: 

Start by slicing your zucchini ⅛ inch thick with a mandolin. Pat to dry with a paper towel.

In a medium sized bowl add the zucchini, olive oil, paprika, and salt and pepper.

Lay the zucchini in a single layer in the air fryer basket.

Cook at 350 degrees for 4-5 minutes. Flip the chips and fry for an additional 2-3 minutes. Check the chips frequently to make sure that they don’t burn.

Tips for Making Perfect Air Fryer Zucchini Chips

Here are a couple more things to keep in mind as you make your delicious air fried zucchini chips. You can easily tweak the flavor to your liking. Each batch will turn out so perfectly, you’re going to love them!

Use a Mandoline: Using a mandoline slicer will make your life so much easier! It gives you thin, even zucchini slices every time.

Don’t Overcrowd Air Fryer: Only cook a small batch of these chips at a time. Air flow is crucial for them to cook through properly. If there’s not enough space between each chip, they may end up soggy instead of crispy and golden. I have an air fry oven full size, this has been a game changer in cooking. Also you can pop these in a broiler for just a minute to really brown them up, we like them this way.

Switch Up Flavor: Feel free to customize these zucchini chips with all of your favorite seasonings and spices! A few fun ideas to try are lemon pepper, Cajun seasoning, ranch dressing mix, or even just a sprinkle of parmesan cheese and garlic powder!

Storing Leftover Chips

Because these zucchini chips are so easy to whip up, sometimes my eyes are bigger than my stomach when I make a batch. Good news is, you can easily store them and snack on them later!

At Room Temperature: Store any leftover chips in an airtight container for up to 3 days.

Zucchini Pizza Bites

This is one of my favorite ways to eat Zucchini these days, they are so good, you will get the kids to eat their veggies with these delicious mini veggie pizzas. Top with your favorite pizza toppings.

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What you Need:

2 large zucchini

½ cup low carb pizza or tomato sauce

1 teaspoon oregano

2 cups mozzarella cheese

¼ cup parmesan cheese

pizza toppings as desired

How to Make them;

Preheat oven to 450°F. Line a baking pan with foil and set aside.

Slice Zucchini ¼" thick and arrange on prepared baking sheet. Bake about 5 min to cook first.

Top zucchini slices with pizza sauce, oregano, cheese and your favorite pizza toppings.

Bake 5 min or until zucchini is tender. Broil 5 min or until cheese is bubbly and melted.

ROASTED PARMESAN GARLIC ZUCCHINI SPEARS

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***

Recipe

 Quick and easy zucchini spears coated in parmesan and garlic and roasted in the oven to perfection.

4 SERVINGS

3 zucchini medium sized, about 1 ½ pounds

1 tablespoon olive oil

1 teaspoon lemon juice

2 teaspoons lemon peel grated

1 garlic clove minced

1/2 teaspoon oregano

1/2 teaspoon garlic powder

2 Tablespoons parmesan cheese grated

1 Tablespoon parmesan cheese shredded

salt and pepper

What you need:

Preheat oven to 350 degrees. Cut zucchini lengthwise into quarters, then cut in half widthwise. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.

In a small bow whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano. Drizzle over zucchini spears. Sprinkle with parmesan cheese.

Bake for 15 minutes or until lightly golden brown. To give more of a crisp edge, broil for the last 3 minutes.

Nutrition

Serves: 4

Calories74kcal (4%)

How Do You Keep Zucchini From Getting Watery?

Because of its high water content, zucchini can be tricky to cook with. Here are a few ways to troubleshoot so that your zucchini is tender and delicious, not soggy or mushy.

Airflow: Airflow is so important when cooking zucchini. First- make sure you’re not cooking too many spears at a time and that they’re evenly spaced on a baking sheet. Second- I will sometimes put a baking rack on top of my baking sheet and then cook the spears on that so the hot air from the oven can circulate completely.

Cooking Time: Contrary to what you’d think, overcooking zucchini actually makes them release more water. Only cook them for about 15 minutes. If it’s that crispy outside edge you’re looking for, broil for a few minutes instead of adding to the cooking time.

Salt: If you’re dealing with an especially watery zucchini, add your spears to a colander and salt them generously. The salt will draw excess water out. From there, pat them dry with paper towels and then continue the cooking process as usual!

Variations and Serving Suggestions

I love the simple (yet powerful!) combination of parmesan and garlic, but here are a few extra ways to switch up the flavor of your zucchini spears!

Extra Seasonings: Cajun seasoning, lemon pepper, or a pinch of red pepper flakes is usually my go-to when I want to add a little something extra to my zucchini. If you want more heat, try dusting them with smoked paprika or cayenne!

Add Herbs: If you know me, you know that I love me some fresh chopped herbs. In addition to oregano, try adding chopped rosemary, dill, or basil! Not only do they add a pretty garnish, but amazing aromatics and a pop of flavor too!

Dips: The size of these spears makes them perfectly dippable. Try serving them with a side of garlic aioli or whipped feta dip!

Storing Leftover Roasted Zucchini

These zucchini spears make great leftovers! kids are obsessed with the seasoning on them and love having them as a snack.

In the Refrigerator: In an airtight container, your roasted zucchini will last for up to 4 days.

To Reheat: Lay your leftover zucchini spears out on a baking sheet and cook until warm at 400 degrees F.

Note: I don’t recommend freezing leftover zucchini, it gets extremely soggy when it thaws.

Zucchini Banana Bread

 

I got this Zucchini Banana Bread recipe from a friend and now it's one of my favorites. It freezes very well.

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MAKES: 2 small loaves or 1 large

What you need:

  1-1/2 cups all-purpose flour
  1/2 cup sugar
        1/2 cup brown sugar
  1 teaspoon ground cinnamon
  1/2 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1 egg
  1 cup mashed ripe bananas
  1/2 cup canola oil
  1/2 teaspoon banana extract
  1/2 teaspoon vanilla extract
  1 cup shredded zucchini
  1/2 cup chopped walnuts

How to make it:

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Nutritional Facts

1 slice equals 175 calories

Italian Sausage Spaghetti

 

This spaghetti has some good veggies, sauce, Italian Sausage and really good spices and herbs, over whole wheat spaghetti noodles. You can change the veggies if you like. Fresh and delicious Goes well with some Cheesy Italian bread.

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Serves 3-4 people(use less amounts if you want less servings)

What you Need:

2-4 Italian Sausages(sliced about 1/2" slices)
1/2-1 onion diced
4-5 garlic cloves minced
1 zucchini diced
4-8 oz mushrooms quartered

1 28 oz can crushed tomatoes or tomato sauce
1tsp each garlic powder, onion powder, thyme, oregano, basil, pepper
dash of salt if you like
whole wheat pasta to serve as many as you need, (I use about a dimes size per person)

How to make it:

First dice or chop your ingredients, bring a large pot of water to boil for pasta

Heat a large pot with about 3-4 turns of the olive oil bottle, when hot toss in the onions and sauté 2 minutes, then add garlic cook another minute, add  your sausage and cook till no longer pink in centers, add zucchini and cook for about 4 minutes, then add mushrooms cook another 4 minutes. Now cook pasta Once everything is cooked, next add 1 can of crushed tomatoes and stir. Then add spices and stir in, bring up just till it starts to bubble then turn down heat to low simmer about 15 minutes but don't let it stick to bottom. 

Drain pasta and serve with sauce. Fresh and delicious 

prepare the veggies and sausage

Next add sauce and spices and simmer the flavors