Snackin’ with Sarah Sellers: Baked Zucchini Chips with Green Goddess Dipping Sauce

This week’s theme on American Idol is Songs From This Decade. Ummm yeah, for some reason this really stumped me. All I could think about was gluten free everything and Iron Chef. I was a little afraid (or lazy) to tackle gluten free and honestly the “modern” stuff they do on Iron Chef is light years beyond anything I can do.

So when I was coming up with tonight’s recipe for Yahoo! blogger Lyndsey Parker and her Reality Rocks blog, I was thinking quick, simple, healthy, and fun! Fried zucchini sticks are one of my favorite snacks but since Weight Watchers is putting a serious damper on my fried foodie tendencies right now, I came up with an alternative.

Happy Eating!

Check out tonight’s recipe featured on Reality Rocks HERE!



  • 4 small zucchini, sliced 1/4″ thick
  • 2 cups reduced fat milk
  • 1 cup panko bread crumbs
  • 1 tbsp citrus seasoning
  • 2 tbsp flat leaf parsley, chopped
  • 1/4 tsp kosher salt


  • 1/3 cup non fat, plain yogurt
  • 1/2 cup reduced fat mayonnaise
  • 2 tbsp white wine vinegar
  • 2 tsp anchovy paste
  • 2 tbsp parsley, chopped
  • 3 green onions, chopped
  • 1 tbsp chives, chopped
  • 1 large garlic clove
  • 1 tsp tarragon, chopped
  • kosher salt and pepper

Preheat oven to 475 degrees.

To make the zucchini chips slice the zucchini using a knife and a steady hand or a mandolin.

In a medium bowl add the milk. In a large bowl combine the panko, citrus seasoning and parsley.

Dip the zucchini in the milk, shaking off any access liquid.

Dredge in the bread crumb mixture.

Place on a wire rack coated in cooking spray.

Bake until golden brown, around 15-20 minutes. When the zucchini are almost done turn the broiler on high to brown the tops, around 1-2 minutes.

While the zucchini is baking combine all of the dip ingredients, through the salt and pepper, in a food processor or blender.

Blend until smooth. Taste and season with the salt and pepper according to taste.

Remove the chips from the oven and slightly cool. Using a thin spatula remove from the wire rack and sprinkle with the remaining kosher salt. Serve with the dressing.

I made this as an appetizer then used some of the Green Goddess Dip on top of some yummy citrus marinated tilapia and hericot verts!! It was sooo delicious.

Bon Appetit! 

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