Parmesan-coated zucchini chips

IMG_1481Season: Summer/Spring

Type: Starters

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: eggs

Recipe source: Adapted from the food blog Give Recipe.


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • mezzaluna
  • peeler
  • scales
  • 2 small bowls
  • baking tray
  • serving plates



  • ½ cup polenta
  • ¼ cup grated parmesan
  • 500g zucchini
  • salt and pepper to taste
  • 1 egg, lightly beaten

For the sauce:

  • ½ cup yoghurt
  • 4 tbsp water
  • a pinch of salt
  • 3 cloves garlic
  • 3 tbsp chopped mint
What to do

  • Set out your ingredients and preheat the oven to 200oC.

Make the chips.

  • Cut the zucchini into sticks about 8 cm long by 1 cm wide. Season the sticks with salt.
  • Mix polenta with parmesan and put in a small bowl.
  • Lightly beat the egg in a small bowl.
  • Dip them in the beaten egg and coat with cornmeal and parmesan.
  • Lightly grease the baking tray with olive oil. Place the crumbed sticks on the baking tray. Make sure they don’t overlap.
  • Bake until golden, about 25 minutes.

Meanwhile, mix all ingredients for the sauce.

  • Remove the stems from the mint and finely chop. Finely chop (or grate with the zester) the garlic. Mix all the ingredients together.
  • Serve the zucchini sticks warm with yogurt sauce.

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