I am trying once again to be a little healthier and with that I have to be more creative about healthy foods.

I have been eating a lot more fruits and vegetables but sometimes you just need a change to your vegetables, even those you love and eat every day.  I love zucchini or courgette as we call it in England.  This little gem of a summer vegetable is awesome and incredibly adaptable.  Even more now with this recipe I found on health.com for zucchini oven chips.  There will be lots more zucchini recipes to follow this summer.  

Zucchini Oven Chips
Adapted from a recipe on Health.com
Serves 3-4


1/4 cup dry Italian breadcrumbs
1/4 cup grated Parmesan cheese 
1/8 teaspoon salt 
1/8 teaspoon garlic salt 
1/8 teaspoon freshly ground black pepper 
2 tablespoons fat-free milk 
2 1/2 cups (1/4-inch-thick) slices zucchini 
Cooking spray


Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture.

Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

I had made some Balsamic Chicken – one of my favorite weightwatchers recipes and enjoyed my zucchini chips with it.  These chips are fantastic.  I will most definitely be making them again!  And trust me, they are healthier than they look!