Crisp Zucchini Bites with Garlic Aioli Dip

It’s a winner! These zucchini chips have a perfectly crunchy outside that seals in all of the fantastic natural juiciness of zucchini. It even stays crunchy after it cools to room temp.

I should have recorded a video of the crunch for you – I wish I had! Take one of these zucchini bites for a dunk in the (ridiculously easy to make) garlic aioli before you sink your chops into it. K? It’ll make your skirt fly up (I’ll try to think of something exciting for the boys,.. hold that thought). I kind of want to dip all of my fries, chicken strips, and fingers into this sauce forever. Ok, I’ve got it, Guys: this will make your shorts sway,… no wait; that sucked. I got nothin’

This recipe can easily be doubled or even tripled, just don’t forget to multiply the garlic aioli sauce, or you will be really bummed when it is gone. It’s quite delicious! 

Ingredients for Zucchini Bites:

1 large or 2 medium green or yellow zucchini, sliced into 1/2″ thick rounds
1/2 cup all-purpose flour for dredging (seasoned with 1 tsp salt and 1/4 tsp black pepper)
2 eggs, beaten, for egg wash
1 1/2 cups Panko Bread Crumbs
Oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)

For the Garlic Aioli Sauce:

1/3 cup mayonnaise
1 garlic clove, pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

Crisp Zucchini Bites with Garlic Aoli Dip

Crisp Zucchini Bites with Garlic Aoli Dip-3

How to Make the Best Zucchini Chips:

1. Create an assembly line: In the first bow, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs

Tip: You’ll be less stressed if you complete steps 1-4 and bread all of the zucchini before the oil is hot and ready, then you can keep an eye on them in the pan without worrying about them browning too much.

Crisp Zucchini Bites with Garlic Aoli Dip-2

2. Dredge all sides of zucchini chips in flour. Next, dip them in the beaten egg mixture; they should be completely coated in egg. Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs.

It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won’t get wet and later get so crusted up in panko that they aren’t useable (been there). If this does happen (and it might despite your best efforts), keep calm and wash your hands, then continue.

Crisp Zucchini Bites with Garlic Aoli Dip-4

3. Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4″ oil (enough to generously cover the bottom). Note: The oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control.

Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with paper-towels and serve warm with aioli sauce.

Crisp Zucchini Bites with Garlic Aoli Dip-5 

How to make Aioli Sauce/ Aioli Dip:

1. In a small bowl, combine 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine. Easy peasy!

Crisp Zucchini Bites with Garlic Aoli Dip-6 

Crisp Zucchini Bites with Garlic Aioli Dip (you have to try these!) @natashaskitchen

Crisp Zucchini Bites with Garlic Aioli Dip (you have to try these!) @natashaskitchen

Crisp Zucchini Bites with Garlic Aioli Dip (you have to try these!) @natashaskitchen

Crisp Zucchini Bites with Garlic Aioli Dip

4.79 from 23 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These zucchini chips have a perfectly crunchy outside that seals in all of the fantastic natural juiciness of zucchini. It even stays crunchy after it cools to room temp. Take one of these zucchini crisps for a dunk in the garlic aioli before you sink your chops into it. K? This recipe can easily be doubled or even tripled, just don't forget to multiply the garlic aioli sauce, or you will be really bummed when it is gone. It's quite delicious!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: Varies by Season
Servings: 4 -6 as appetizer

Ingredients

  • Ingredients for Zucchini Crisps:
  • 1 large or 2 medium green or yellow zucchini sliced into 1/2" thick rounds
  • 1/2 cup all-purpose flour for dredging seasoned with 1 tsp salt and 1/4 tsp black pepper
  • 2 eggs beaten, for egg wash
  • 1 1/2 cups Panko Bread Crumbs
  • Oil for sautéing Use something with a higher smoke point like grape seed oil or canola

For the Garlic Aioli Sauce:

  • 1/3 cup mayonnaise
  • 1 garlic clove pressed
  • 1/2 Tbsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

How to Make the Best Zucchini Chips:

  1. Create an assembly line: In the first bow, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs.
  2. Dredge all sides of zucchini chips in flour.
  3. Next, dip floured zucchini in the beaten egg mixture; they should be completely coated in egg.
  4. Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs. It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won't get wet and later get so crusted up in panko that they aren't useable (been there). If this does happen (and it might despite your best efforts), keep calm and wash your hands, then continue.
  5. Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4" oil (enough to generously cover the bottom). Note: The oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control. Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with papertowels and serve warm with aioli sauce.

How to make Aioli Sauce/ Aioli Dip:

  1. In a small bowl, combine 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine. Easy peasy!

Recipe Notes

Tip: You'll be less stressed if you complete steps 1-4 and bread all of the zucchini before the oil is hot and ready, then you can keep an eye on them in the pan without worrying about them browning too much.

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Crisp Zucchini Bites with Garlic Aioli Dip (you have to try these!) @natashaskitchen

Do you have any tips or tricks for keeping your hands clean when breading foods? My fingers tend to look like they’re wearing mini casts by the time I’m through. 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Larisa
    August 15, 2018

    Hi Natasha!
    Thinking of making these for guests on Sunday… how long do they stay good and crispy for ? Can I make them on Saturday?
    Thanks a lot for amazing recipes! Reply

    • Natasha
      August 15, 2018

      Hi Larisa, these are crisp when they are made. I think you might be able to crisp them up again in the oven but they are best served fresh. Reply

  • Kathy Blakey
    July 14, 2018

    Great recipe. We love it. Glad I came across it when searching for fried zucchini recipes. Reply

    • Natashas Kitchen
      July 15, 2018

      That’s so great! I’m happy you discovered our blog. Welcome! Reply

  • Kathy Jaklewicz
    May 5, 2018

    Hi Natasha. Love love love your recipes and the care you use in giving nutritional info. I’m new to low carb (Dr.s orders) so I often feel like I’m wading through thick mud. You help me more than you can know. So!? About these zucchini bites. Do you think I can substitute almond flour? I’m not Keto. 50 to 100 carbs. Thanks my dear. Hey, I’m from WA state too. We have retired to FLorida but still go home often. Reply

    • Natasha
      natashaskitchen
      May 5, 2018

      Hi Kathy, we are working through adding nutritional info for the recipes but it’s a slow process since we have to do them one by one, going through about 800 recipes. I haven’t tried making these with almond flour but I do think it’s worth experimenting. I checked the comments and no none has reported using almond flour for this either. If you experiment, let me know how it goes 🙂 Reply

  • Ashley Oaks
    February 12, 2018

    Just tried this recipe as an appetizer to Sunday dinner and needless to say this was one of the greatest apps I’ve made. This dipping sauce compliments to the zucchini so well while the crunchy outside adds amazing texture. I will be cooking up some of these slices of heaven later this week. Thanks for the recipe! Reply

    • Natasha's Kitchen
      February 12, 2018

      You’re welcome Ashley! I’m happy to hear how much you love the recipe. Thanks for sharing your excellent review! Reply

  • Cheryl
    January 29, 2018

    Could I do the same with mushrooms 😊 Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Cheryl, mushrooms are a little tough to do the same with since they soften and get juicy so I’m not sure you would be able to recreate the same crisp exterior. I haven’t tested it and being a mushroom lover, I’m so curious! If you decide try it out, let me know how it goes. Reply

  • John Okay
    January 1, 2018

    Guys it is so tasty it will pop your fly. Reply

    • Natasha's Kitchen
      January 1, 2018

      Lol, I’m glad you love it John! Reply

  • Marina
    December 17, 2017

    Natasha you are amazing for sharing all your recipes! This recipe is delicious!! Yum Yum Yum!
    I am trying all your recipes! They are delicious. I myself come from Kazakhstan and I swear your recipes are just like my grandma’s, my grandma was ukrainian. Keep it up, I book marked your blog! Reply

    • Natasha's Kitchen
      December 18, 2017

      Hello Marina! I’m happy to hear how much you are enjoying the recipes! Thanks for following and sharing your encouraging comments! Reply

  • Ashley Tawater
    November 14, 2017

    Loved this! It was awesome! Reply

    • Natasha's Kitchen
      November 14, 2017

      I’m glad you love the recipe Ashley! Thanks for sharing 🙂 Reply

  • Joyce
    May 20, 2017

    We can’t have fried foods so would it be possible to bake them and then put them under the broiler to make them crispy? Reply

    • Natasha
      natashaskitchen
      May 20, 2017

      I have not experimented that way, but I think that would work like you were describing it. You might spray with a cooking spray to get the golden crisp crust. Reply

      • Joyce
        May 20, 2017

        Thank you….I’ll be trying it soon. Reply

  • Nicole
    March 10, 2017

    Yummy! Reply

  • Dina
    January 6, 2017

    These are the bomb! Made them several times already. The only thing I change is I use plain yogurt instead of mayo for the dipping sauce. Reply

    • Natasha's Kitchen
      January 7, 2017

      That’s a great, healthy alternative! Thank you for sharing Dina! Reply

  • Marieta
    December 23, 2016

    Great recipe. For the dip I substitute the mayo with plain yogurt and add dill and no lemon. Reply

  • Angel
    November 21, 2016

    Natasha these look amazingly good, want to make them today. just a quick question, I’m out of panco bread crumbs, could I sub with corn flake crumbs???
    Thnx:) Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Angel, you can totally do that. Let me know how you like them 😀. Reply

  • Minel
    November 19, 2016

    These came out delicious! If you need a sub for mayo.. Try Greek yogurt with 1/4 tsp of sugar! Reply

    • Natasha
      natashaskitchen
      November 19, 2016

      Thank you for sharing your healthy substitution! 🙂 Reply

  • Paramitha Nasimova
    September 24, 2016

    I’ve never ever been as shocked as last night when my fussy lil boy eat those zucchini with the dip just like nothing botter him. He normally would say NO to any fruits n vegetables! Maybe next time I will try to make any vegetables this way 😂😂😂 Well done Natasha n husband! I love this recipe to the moon n back!

    Ps: The Happiest Hopeless Mummy With Fussy Kid Eater Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      That is the best when kids love what we moms make 😁. That’s so great! Reply

  • Ildi
    September 12, 2016

    It’s my second time making them.
    Fail proof recipe!
    Delicious! Thank you! Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Thank you for the awesome review! 🙂 Reply

  • Shannon
    August 28, 2016

    About how many bites does this recipe make? I was just wondering because I’m planning to make them for church snacks, and I need to know if I need to double or triple, etc, the recipe. Thanks! Reply

    • Natasha
      natashaskitchen
      August 29, 2016

      Hi Shannon, it depends on how large your zucchini are. Its about 20 to 30 bites. You’ll probably want to triple the recipe for a large crowd. I double it for 6 to 8 people. Reply

  • Kitti
    August 18, 2016

    It’s that time of year again… looking for new zucchini recipes! This recipe was great fun to cook, hubby and I fried up a giant batch along with a ton of aioli. One thing I feel everyone is missing out on is grated cucumber in the aioli… A dash of sriracha & a tbsp of vinegar don’t hurt either. Tastes just like the dip at black angus. *LOVE* Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Kitti, thank you for sharing your tips, reading your comment is making me hungry 😋. Reply

  • chhaya gandhi
    August 12, 2016

    can u suggest a substitute for eggs as we do not eat eggs Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      I really haven’t tried anything else so I’m not sure what would work to keep the bread crumbs on. Does someone else have any ideas? Reply

      • Jan Spilsbury
        November 28, 2016

        I use Greek yogurt (no need to use flour either) to dip chicken wings in before crumbing them. And believe me, they are delicious!! Maybe worth a try on the zucchini rounds! Reply

        • Natasha
          natashaskitchen
          November 28, 2016

          Wow that does sound really good!! Thank you for sharing that with me 🙂 Reply

      • George Hughes
        September 3, 2017

        There are egg substitutes out there, experiment! Reply

    • Marieta
      December 23, 2016

      Try mayonnaise Reply

  • Ildiko
    August 3, 2016

    These are awesome!!
    So easy and delicious!
    I have a few zucchini crisps/fritters recipes but this one is the best!
    Thank you so much 🙂 Reply

  • Jennifer
    August 2, 2016

    Natasha- Any leftovers freeze well on a cookie sheet to bake and enjoy later!! Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Thank you so much for sharing that awesome tip! Reply

  • Lana
    July 28, 2016

    Yummy!!! I plan to add some Parmesan cheese into the breadcrumbs and add some cheese crunch 😋 Your recipes are amazing Reply

    • Natasha
      natashaskitchen
      July 28, 2016

      Oh wow that does sound really good! Reply

  • Rosanna
    July 18, 2016

    Hi…This looks great. Do you have a suggestion on how I can keep these crisp. I would need to take them to someones house for our gourmet group. So I am just afraid after frying them they will get mushy. Any thoughts?? thanks so much appreciate any help Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      They are most crisp when fresh but to keep them crisp longer, I would suggest keeping them in a single layer and place them on a papertowel lined plate once they are out of the pan. To transport, transfer to a clean paper-towel lined plate keeping them in a single layer and do not cover them while they are warm or the steam will cause them to soften. Sounds like a fun group! 🙂 Reply

  • Joice
    July 1, 2016

    How early can this be made . Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Hi Polina, I think they are best the same day (within 3 to 4 hours of being made). They just aren’t the same if you refrigerate them since they lose their crunchiness. Reply

  • I love zucchini and this looks divine! Can’t wait to try it! Thank you! Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      You won’t be disappointed and don’t forget the make the sauce 😁. Reply

  • Pat
    May 21, 2016

    Made these last night. This will definitely be a recipe to make again -.a keeper. Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      I’m so happy you enjoyed it!! 🙂 Reply

  • Blake R.
    April 14, 2016

    Use forks in the egg wash and in the panko bread crumb bowls and your fingers won’t get crusty! Plus it makes them turn out more even 🙂

    Delicious though, I’ve made them twice already and I only discovered the recipe a week ago! Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Thank yo so much for the awesome tip and great review! No more batter-covered fingers! 🙂 Reply

  • Shruti
    March 17, 2016

    Can we replace egg with any other ingredient in the recipe? Reply

    • Natasha
      natashaskitchen
      March 17, 2016

      Hi Shruti, I really haven’t tested any eggless substitutes but you might try using cream instead of egg to get a coating that will hold the bread crumbs on there. Melted butter may also work. Let me know if you test anything out. Reply

  • laura h.
    September 24, 2015

    can i make these baked? Reply

    • Natasha
      natashaskitchen
      September 24, 2015

      I think it would work if you sprayed both sides with cooking spray. Without testing it myself, I couldn’t really give you exact baking times. Reply

    • Lauren Smetana
      November 7, 2016

      I just discovered and made this recipe and decided to try and bake them for a slightly healthier version of the recipe. They still tasted AH-MAZING and crisp like you pulled them out of a fryer!

      I prepared them the exact same way and placed them on broiler pan/rack making sure not to overcrowd the pan too much. I baked them at 425 for 12 minutes, then flipped them all over and then cooked another 8 minutes. Reply

      • Natasha
        natashaskitchen
        November 7, 2016

        That’s awesome!! Thank you for sharing! Reply

  • Julia
    August 20, 2015

    Hi Natasha! Can I use bread crumbs from dry bread instead of buying the crumbs from the store? Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      You can use your own homemade breadcrumbs. I like the Panko breadcrumbs because they are a little larger than the kind that you can achieve at home using your food processor or blender. It will work either way. Reply

  • ilakhya
    August 7, 2015

    oh my god,, I never know we can do a dish in cucumber. Thanks for sharing. Reply

  • Steffanie
    July 14, 2015

    Can you do this recipe without flour and just do the egg dip then in Italian breadcrumbs? Reply

    • Natasha
      natashaskitchen
      July 14, 2015

      It works best with flour. If you have a gluten intolerance, you can use a gluten-free flour. It would still work without the flour but I think the breading would adhere better and oil would be less likely to get into the zucchini. Reply

  • Janebaumel
    July 11, 2015

    HI, Thanks for the idea for this crispy zucchini recipe.

    When coating food, the rule is ‘one wet hand, one dry hand’ ! Simple but logical once understood 🙂 Reply

    • Natasha
      natashaskitchen
      July 11, 2015

      I try, but my hands always end up all messy anyways. :). I guess they have a mind of their own 😉 Reply

  • Shana
    June 11, 2015

    Made this dish with dinner tonight. Was super easy and awesome. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      June 11, 2015

      You’re so welcome. Thanks for the great review! 🙂 Reply

  • May 23, 2015

    To keep my fingers hands clean when breading, I tied forks or small tongs for each, one for flour, one for beaten egg mixture and one for bread crumbs. Both works, but forks work best for me. Reply

    • Natasha
      natashaskitchen
      May 23, 2015

      That’s a great tip! Thank you so much Lorena 🙂 Reply

  • Liliya
    April 9, 2015

    Natasha, would it make a difference if I put salt directly on them instead of in the flour? I know some water will come out of them. Will that make them soggy afterwards? I prefer them hard and crunchy but a few minutes after I fry them, they turn really soft or soggy. I tried making a thicker coating but it didn’t work. Please help, thanks. Reply

    • Natasha
      natashaskitchen
      April 10, 2015

      Putting salt directly on the zucchini might make them more moist especially if they sit for awhile with the salt on them. The method that I shared does not make them soggy at all. They are crisp on the outside and stay that way for a while after. Reply

  • Olya
    February 14, 2015

    These are absolutely divine!! Reply

    • Natasha
      natashaskitchen
      February 15, 2015

      I’m so happy you enjoyed the recipe! Thank you 🙂 Reply

  • Nancy
    January 5, 2015

    You had the boys when our skirts flew up! Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      Oh good ;). I guess I should have quite while I was ahead. ha ha! Reply

  • November 23, 2014

    Unbelievable! I followed the recipe exactly, except I only had 1 small zucchini so I halved it. They turned out perfectly crispy on the outside and juicy on the inside. SO GOOD! I only had a lime and used that for the ailoi. I just made these as a side for lunch and my husband said “I feel like I’m being fed like a king!!” Haha! I’m not the best cook in the world and pulled this off easily. Highly recommended! Reply

  • Sara
    November 15, 2014

    These look delicious! Any chance they could be baked instead of fried??? Reply

    • Natasha
      natashaskitchen
      November 15, 2014

      I haven’t tried baking them, but if you do, I’d suggest spraying them lightly with cooking spray and then baking. You might try at 375˚F for 15 minutes or until crisp on the outside and tender inside. Let me know how it goes. 🙂 Reply

  • Sidney
    November 10, 2014

    hello,

    I haven’t tried your recipe yet but it seems really good.
    I just have a remark, because I am French for the French Riviera home of Aioli.
    aioli based is an all dish in France made with white fish, potatoes, carots, Devils eggs and the salsa aioli which is garlic and oil (ai = garlic and oli= oil).
    So yes it’s correct to say garlic aioli, but you are repeating yourself…
    (I don’t want to be mean, I just want to explain what it means) Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      Thanks so much for sharing your expertise 😉 Reply

  • Hillary
    October 29, 2014

    Have you ever made in a deep fryer? Or do you recommend just doing it on the stove? Reply

    • Natasha
      natashaskitchen
      October 29, 2014

      I think a deep fryer would work, but I just did it on the stove. Reply

  • Olga
    October 11, 2014

    Im not sure if it was asked already or mentioned in the recipie…. but how long in advance can i make these? Do they get soggy fast? Reply

    • Natasha
      natashaskitchen
      October 11, 2014

      I think they are best fresh or at least within a couple hours of making them. They don’t really get soggy fast, but they would probably soften up after refrigeration. Reply

  • September 27, 2014

    Looks like a delicious recipe I can’t wait to try. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      I hope you LOVE it as much as we do 🙂 Reply

  • Irina
    September 4, 2014

    This looks so delicious! Can I use a different ingredient instead of mayo? Reply

  • Sarah
    September 3, 2014

    I just fell in love with this recipe, Do you have any healthier suggestions for oil that has a higher smoke point? I know avocado oil is good but it’s way too expensive for frying use. Thanks for sharing 🙂 Reply

    • Natasha
      natashaskitchen
      September 3, 2014

      I have fried foods with extra light olive oil before. Its not nearly as expensive as avocado oil, but it works pretty well. Reply

      • Sarah
        September 4, 2014

        thanks!! Reply

  • Poornima
    August 31, 2014

    Can u believe that your website made me an addict, I kept browsing all the recipes from last two days. Made cupcakes and zucchini chips with aioli sauce. Love the pictures which made to drool and cannot decide what to make first. My family loved the cupcakes and chips too.Thanks aton..God bless you. Reply

    • Natasha
      natashaskitchen
      August 31, 2014

      I’m so happy you are enjoying the blog and recipes. God bless you too in all of your cooking adventures! 🙂 Reply

  • Elizabeth
    August 26, 2014

    I love your blog! I especially loved this recipe! What host website do you use for this blog? I love how chic it is. Reply

    • Natasha
      natashaskitchen
      August 26, 2014

      It is a wordpress blog with the Thesis 2.0 platform 🙂 Reply

  • Anna
    July 30, 2014

    Will regular bread crumbs work? I don’t have the Panko kind…:) Reply

    • Natasha
      natashaskitchen
      July 30, 2014

      I’ve tried with regular bread crumbs and they do work but the panko variety gives you a crisp outside which I thought was better. 🙂 Reply

  • Stacy
    July 28, 2014

    Hi Natasha!! Love your blog, I was wondering what font you use for the titles(appetizers, drinks, lunch, etc.) and the font you use for your photo recipe index. It’s really pretty and has style. I want to use the fonts on this class project…Thanks!
    Love the recipes:) everything looks soooooo good:) Reply

    • Natasha
      natashaskitchen
      July 28, 2014

      I’m not sure how to figure that one out. It’s coded into the site and our site designer did it for us. I’ll see what I can find out. Reply

  • Annebelle
    July 27, 2014

    Hi-I was going to leave a comment on your resources to bloggers page but for some reason I wasnt able to, dont know why. But anyways i was wondering since a friend told me that like if you get enough views/followers companies would pay you to have their ads on your page…i dont know i was just wondering… Reply

    • Natasha
      natashaskitchen
      July 27, 2014

      Thank you for bringing that to my attention, you should be able to leave a comment there. For the first two years of our blog, it was more of a hobby and we did not have any sponsors/ ads on the site. We currently work with BlogHer ad network and Lijit network. We have found that working with individual companies is very time consuming, but working with a network is more efficient and the ad quality tends to be higher. I hope that helps 🙂 Reply

  • Di
    July 17, 2014

    Hi natasha! I made them and they are incredible ) probably the best way that I’ve ever eaten zucchini. And the sauce is just out of this world 😉 My son who’s almost 2 yrs old would dip the zucchini in it, lick it off and dip again and lick it off lol until I told him to eat thr zucchini too. Thanks for the recipe!! Reply

    • Natasha
      natashaskitchen
      July 17, 2014

      I’m so happy that you and your son loved the recipe :). Thank you so much for the great review, this recipe is also a favorite with our son too. Reply

  • Tanya
    July 9, 2014

    Natasha, these are da bomb!!! We love our zucchini and the combination of the crunchy outer and soft inside is just perfect. Made them 2 days in a row.Even my 3 yr old ate them but he dipped his in ranch because he’s not a fan of garlic(yet). Thank you for such a quick, easy and most importantly delicious recipe. Do you think this would work with eggplant? Reply

    • Natasha
      natashaskitchen
      July 9, 2014

      My son ate them with ranch too! 🙂 Eggplant … Hmm… They might work but you might cut the slices slightly thinner. Eggplant does tend to attract and absorb oil so they might seem oilier. I think this recipe will work better with zucchini but I haven’t tested the eggplant to say for sure. I’m now curious how breaded baked eggplant would taste! Reply

  • Cristina Grumeza
    July 7, 2014

    I just finished making these zucchini bites and they are absolutely delicious ! You are my inspiration to be more creative with cooking ! Thank you for the recipe ! Reply

    • Natasha
      natashaskitchen
      July 7, 2014

      I’m so happy you liked the recipe 🙂 You’re so welcome! I’m happy to be a source of inspiration. Reply

  • July 4, 2014

    Ahhh, pure perfection! On my way out to get zucchini… 🙂 Reply

    • Natasha
      natashaskitchen
      July 4, 2014

      Do you grow them? My parents garden is flooded with them right now. I think you’ll love these! 🙂 Reply

      • July 5, 2014

        I planted a whole bunch this year but they were all destroyed by foxes (a huge problem in London!!) so I buy them. Thankfully, they are pretty cheap! Reply

        • Natasha
          natashaskitchen
          July 5, 2014

          Wow! Foxes? That’s such a bummer. Yeah this time of year they are priced really well. 🙂 Reply

  • These bites look delicious! I can’t get over that garlic aioli dip. 🙂 I use a tip I learned on Diners Drive-Ins and Dives wet hand and dry hand, that way they never mix! Reply

    • Natasha
      natashaskitchen
      July 1, 2014

      Oooh great tip! Thanks so much for sharing 🙂 Yes that garlic aioli is so so good! Reply

  • I love how crispy these are. I definitely want to try. Pinning! Reply

    • Natasha
      natashaskitchen
      July 1, 2014

      Norma, thank you so much for pinning! I sure appreciate it 🙂 Reply

  • Oh, that looks wonderful! I too struggle with the whole breading and coating process!! Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      Oh well, it’s all worth it in the end! 😉 Reply

  • Have I mentioned that you are my kitchen hero?! These look amazing! I can’t wait to try these out on my husband the next time he is home (sadness…hopefully soon). That last photo? I almost passed out from desire! Yummy Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      lol. Your comments are the best! 🙂 I hope you and your hubs enjoy these! Reply

      • Well wonderful people deserve wonderful comments! Amiright?! 🙂

        I can’t wait to see what you are serving/eating this 4th weekend on IG!!!! I’ll have to live vicariously through you. Reply

        • Natasha
          natashaskitchen
          July 2, 2014

          Sheesh you’re so nice Lindsey 🙂 Are you working this 4th of July? It also happens to be my hubby’s b-day 🙂 Reply

          • Lindsey @ American Heritage Cooking
            July 2, 2014

            Yup my Hubs and I are working. One of the downsides to being self-employed, but at least we get to work together!

            If I had to share my b-day with a holiday, I would choose the 4th! So much fun! Happy early b-day to your Hubby!

          • Natasha
            natashaskitchen
            July 2, 2014

            Absolutely; he always has fireworks on his birthday! 🙂 And there’s always a party every year 🙂 Happy 4th of July to you both. It is so nice to work together. Such a blessing.

  • Andi C.
    June 30, 2014

    Oh my goodness! I LOVE fried zucchini and never make it because it gets soggy too quickly. These look soooo good – I’m going to try your way with the flour coating first. You’ve added lots of good flavors and the sauce recipe too – bet they are delicious – thank you!! Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      These are amazingly crunchy. I was impressed that they stayed crunchy even at room temp and not just right after they were cooked. And they are so juicy on the inside, and the sauce, oh the sauce!! 🙂 You’re welcome Andi and I think you’ll love these! Reply

  • Marina
    June 29, 2014

    Those look perfect!! Just in time for 4th of July Reply

    • Natasha
      natashaskitchen
      June 29, 2014

      That’s a great idea! I’m adding them to the menu. 🙂 Reply

  • June 29, 2014

    These look perfect! I actually just bought zucchini yesterday to make this same kind of thing but I’m sure there is no way mine will look anywhere near as good as yours!! Perfection! Reply

    • Natasha
      natashaskitchen
      June 29, 2014

      Haha yeah, yeah your food is always perfection! But thank you Jaclyn, you’re so sweet 🙂 Reply

  • D
    June 29, 2014

    Thank you for the amazing zucchini chip recipe. In regard to keeping your fingers clean, I would try large tweezers. I have a pair that are about 6 inches in length. Should work I would think. Reply

    • Natasha
      natashaskitchen
      June 29, 2014

      I like that idea! I have tried with tongs but they were too big 🙂 Thank you! Reply

  • Nell
    June 28, 2014

    The pictures are incredible. I really like zucchini and this recipe I have to try! Reply

    • Natasha
      natashaskitchen
      June 29, 2014

      If you like zucchini, you will LOVE these! My sister came over and tried them and called me in the evening for the recipe so she could make them again that night! 🙂 Reply

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