Panko & Parmesan Crumb Zucchini chips

1 cup Panko (Japanese-style bread crumb)
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon chili flakes (optional)
Salt and freshly ground black pepper, to taste
4 zucchini, quartered lengthwise or sliced
1/2 cup all-purpose flour
2 large eggs, beaten
Olive oil spray
2 tablespoons chopped fresh parsley leaves
Your favourite Women's Work Relish for dipping (we love these with the Spicy Red Tomato)


  1. Preheat oven to 200° C
  2. Coat a cooling rack with nonstick spray, line a baking tray with baking paper and place the cooling rack on top of the lined baking tray; set aside.
  3. In a large bowl, combine Panko, Parmesan, chili (optional) and Italian seasoning; season with salt and pepper, to taste. Set aside.
  4. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  5. Place zucchini onto the prepared cooling rack. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
  6. Serve immediately (garnished with parsley, if that's your vibe) and with your favourite relish for dipping.