March 23, 2023

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Baked Zucchini Slices with Vegan “Parmesan”

3 min read
Plate of caramelized baked zucchini slices next to a bowl of vegan ranch dressing

Nonetheless drowning in zucchini? We’ve received you, mates! Permit us to introduce a brilliant scrumptious (and simple) approach to make use of it up: baked zucchini slices with vegan parmesan cheese! We’re BIG followers.

These tasty little squash slices are tacky, herby, and caramelized. They pair splendidly with proteins or pastas however are additionally an ideal snack all on their very own! Simply 1 pan, 5 elements, and 20 minutes required. Allow us to present you the way it’s achieved!

Vegan parmesan cheese, avocado oil, zucchini, garlic powder, salt, pepper, and Italian herbs

These baked zucchini slices start with thinly and uniformly slicing the zucchini to make sure even cooking and caramelization.

Thinly slicing a zucchini with oil, vegan parmesan, and spices next to it

We then toss the sliced zucchini with avocado oil, salt, pepper, garlic powder, and dried Italian herbs for a easy, savory + herby seasoning.

Sprinkling vegan parmesan cheese onto sliced zucchini

Subsequent we sprinkle our DIY vegan parmesan cheese on each side, including richness and further saltiness. Sprinkling the vegan parmesan onto the zucchini helps it stick higher than it does when added with the opposite seasonings.

Golden brown zucchini slice on a fork on a baking sheet

After baking, golden rounds of zucchini are able to take pleasure in on their very own or dip in your favourite sauce (marinara and ranch are our high picks!).

Close up shot of a plate of golden baked zucchini slices

We hope you LOVE these baked zucchini slices. They’re:

Salty
Tacky
Herby
Caramelized
Snack-able
& SO simple to make!

We couldn’t assist however eat them straight from the pan (they’re finest contemporary from the oven). They might additionally pair properly with our Crispy Baked Tofu with Italian Herbs or Creamy Vegan White Pasta with Summer time Greens.

Extra Zucchini Recipes

When you do that recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

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Dipping a caramelized zucchini slice into a bowl of ranch

Prep Time 5 minutes

Cook dinner Time 15 minutes

Complete Time 20 minutes

Servings 2 (Servings)

Course Aspect, Snack

Delicacies Gluten-Free, Vegan

Freezer Pleasant No

Does it preserve? Greatest when contemporary

  • 1 giant zucchini, thinly sliced (1 giant zucchini yields ~350 g or 3 cups sliced)
  • 1/2 Tbsp avocado oil (or different impartial, high-heat oil)
  • 1/4 tsp every sea salt and black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dried Italian herbs (non-compulsory // or basil + oregano)
  • 3 Tbsp vegan parmesan cheese
  • Preheat the oven to 450 levels F (232 C) and set out a big baking sheet. In case your oven has a convection setting, you should use it for further caramelization. If not, these will nonetheless be scrumptious!

  • Thinly slice (~1/6-inch slices) the zucchini as evenly as doable to make sure even cooking.

  • Add the sliced zucchini to the baking sheet and toss with avocado oil. Then add salt, pepper, garlic powder, and dried Italian herbs (non-compulsory) and toss once more till evenly coated with spices.

  • Prepare zucchini slices in a single layer (use extra baking sheets, if wanted) and sprinkle evenly with half of the vegan parmesan. Then gently flip the slices and sprinkle the opposite sides with the remaining vegan parmesan.

  • Bake for 10 minutes, then flip with a fork or spatula and bake for 3-5 minutes extra or till the zucchini is flippantly browned on each side and just a little crispy. Watch intently towards the tip as a result of they will go from crispy to burnt in a short time!

  • Scrumptious on their very own or dipped in marinara or vegan ranch.

  • Greatest when contemporary from the oven. Not freezer pleasant.

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*Diet info is a tough estimate calculated with out non-compulsory elements.

Serving: 1 serving Energy: 121 Carbohydrates: 9.6 g Protein: 5 g Fats: 8 g Saturated Fats: 1.3 g Polyunsaturated Fats: 1.3 g Monounsaturated Fats: 4.6 g Trans Fats: 0 g Ldl cholesterol: 9.6 mg Sodium: 473 mg Potassium: 571 mg Fiber: 2.7 g Sugar: 4.9 g Vitamin A: 351 IU Vitamin C: 31 mg Calcium: 35 mg Iron: 1.4 mg

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