The thinner you slice your zucchini the crispier they will be.


  • 4 small zucchini’s – sliced
  • Optional: 1 to 1 1/2 cups Cheese – shredded
  • Optional:  Marinara sauce for dipping
  • Optional: Try using different seasonings such as ranch (found here) or taco seasoning (found here), southwestern chipotle seasoning (found here) (tip: toss the seasoning in a blender to make it into more of a powder), sea salt and pepper, or any other flavor you can think of.


  1.  Start by slicing each zucchini into slices that are about 1/4 inch thick. I use a salad shooter like this one to get mine sliced thin so they will be crispy.
  2.  Prep a large baking sheet with parchment paper or a silicone mat.
  3. Spread the sliced zucchini rounds in a single layer on to the large baking sheet.  You can sprinkle easy one with salt and pepper.  This will depend on how much flavor your cheese has.
  4. Now sprinkle your cheese evenly over each Zucchini round covering each one.
  5. Bake them on 425 degrees for about 15 to 20 minutes or until the cheese turns a golden brown color.
  6. You can serve them with some maranara sauce for more flavor. 😉
  7. Serve warm and Enjoy!
  8. Photo borrowed from google images.

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