Vegan Crispy Baked Zucchini Rounds Recipes

OVEN-BAKED CRISPY ZUCCHINI ROUNDS

Oven-Baked Crispy Zucchini Rounds image

You can use regular dry breadcrumbs in place of the panko! This is a great recipe to use up all your garden zucchini, these are very habit-forming lol! I like to sprinkle some finely grated cheddar or mozzarella cheese over the slices as soon as they come out of the oven YUMMMMM!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 medium zucchini (sliced into 1/4-inch slices)
3/4 cup panko breadcrumbs
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon black pepper
1/2-1 teaspoon garlic powder
1 pinch cayenne pepper (optional and to taste)
3 tablespoons parmesan cheese
2 egg whites, slightly beaten
cheddar cheese, finely shredded (optional)

Steps:

Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
Place the egg whites into a shallow bowl.
Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
Place on a greased baking sheet.
Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
Delicious!

Nutrition Facts : Calories 82.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.2, Sodium 160.7, Carbohydrate 12.2, Fiber 1.3, Sugar 2.6, Protein 4.8

VEGAN ZUCCHINI CHIPS

Vegan Zucchini Chips image

Learn an easy way to make breaded and oven-baked zucchini chips without milk or eggs. They're low fat, dairy free, egg free and not fried.

Provided by Jolinda Hackett

Categories Appetizer

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

3/4 cup vegan breadcrumbs
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon seasoned salt
2 zucchini, sliced 1/2-inch thick
1/3 cup soy milk, or another vegan milk substitute

Steps:

Gather the ingredients.
Preheat the oven to 475 F and lightly grease a baking sheet with olive oil or nonstick cooking spray .
In a large bowl, combine breadcrumbs, Italian seasoning, garlic powder, onion powder, and seasoned salt.
Dip each slice of zucchini into the soy milk, then gently dredge each slice well with the seasoned breadcrumb mix, pressing gently to coat on both sides.
Arrange the breaded zucchini slices in a single layer on the baking sheet.
Bake for 5 to 10 minutes, or until lightly crisped.
Turn the zucchini chips over, and bake for another 5 minutes. Serve immediately.

Nutrition Facts : Calories 106 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, Sodium 257 mg, Sugar 3 g, Fat 2 g, ServingSize 4 servings, UnsaturatedFat 0 g

VEGAN CRISPY BAKED ZUCCHINI ROUNDS

Vegan Crispy Baked Zucchini Rounds image

Because these turn out so well without having to dip them in any milk or eggs, they make a fantastic vegan treat! But even for the die-hard carnivores in my house, this makes an easy and delicious appetizer, quick snack, or side dish. The breading is nice and light, and they are crispier than traditional breaded zucchini because they are baked rather than fried. They are good just as they are, but my son loves to dip his in ranch dressing!

Provided by juliemay7

Categories Zucchini Side Dishes

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

4 tablespoons extra-virgin olive oil
1 cup all-purpose flour
⅔ cup cornmeal
2 teaspoons Italian seasoning
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
2 large zucchini, sliced into 1/4-inch rounds
canola cooking spray

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets lightly with olive oil.
Mix flour, cornmeal, Italian seasoning, salt, black pepper, and garlic powder together in a bowl.
Lightly spray both sides of zucchini rounds with cooking spray. Dredge rounds in flour mixture, slightly pressing it into the zucchini. Arrange coated rounds in a single layer on the prepared baking sheets.
Bake in the preheated oven until browned on the bottom, 5 to 10 minutes. Flip and bake until browned on the second side, 5 to 10 minutes more.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.3 g, Fat 7.3 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 300.6 mg, Sugar 1.7 g

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