Vegan Crispy Baked Zucchini Rounds Food

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

VEGAN ZUCCHINI CHIPS

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.

CRISPY BAKED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl, toss the zucchini with olive oil, salt, and pepper. Lay flat on a prepared baking sheet in a single layer. Use a second baking sheet if needed.
• In a small bowl, mix together the breadcrumbs, parmesan cheese, and Italian seasoning, Carefully sprinkle over the zucchini.
• Roast until tender, about 12-16 minutes depending on thickness. Zucchini should be tender and topping should be browned.

OVEN-BAKED CRISPY ZUCCHINI ROUNDS

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!