Crispy slices of baked zucchini! Yum!
This is one of those recipes I make so often that it didn’t really seem like something fun and special to put on the blog. Weird how that works, since I make it so much because it’s simple and delicious and healthy and everything I look for in a recipe.
Silly Leslie.
I first saw this recipe on an episode of Ellie Krieger’s old cooking show, Healthy Appetite. Long before I went vegan. Long before I even liked vegetables very much.
It’s also a fantastically simple veggie recipe. See for yourself!
adapted from Healthy Appetite
serves 2
2 C zucchini, sliced about 1/4 inch thick
2 t olive oil
1/2 C bread crumbs
2 T vegan parmesan*
* I usually use vegan parm since the original recipe had parm, but I’ve done this by just throwing any of my favorite seasonings into the breadcrumbs, and it’s delicious. Zucchini goes well with everything, too, but I highly recommend some Italian herbs (oregano, parsley, basil, rosemary, onion powder would all be great).
Preheat oven to 425 degrees.
Coat zucchini slices with oil. Mix bread crumbs and parmesan together, then coat zucchini in that mixture.
Place a cooling rack on a baking sheet, lay the zucchini on it in a single layer, and bake for about 20 minutes, until golden brown.
For this post, I made these at my parents’ house using all their goods. For whatever reason, their breadcrumbs didn’t brown as quickly as mine do. If this happens to you, turn on the broiler for the last few minutes.
Nutrition facts per serving: Calories: 163; Calories from Fat: 57; Total Fat: 6.4g; Saturated Fat: 1.1g; Sodium: 567mg; Total Carbohydrates: 20.3g; Dietary Fiber: 3.5g; Sugars: 3.5g; Protein: 7.4g
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