These vegan baked zucchini Parmesan crisps are a flavorful, low-fat, healthy Italian appetizer, side dish, or snack…depending on the occasion or mood.
Italian foods are my favorite. I love Italian pasta, cheeses, tomatoes, marinara, vegetables, garlic, you name it! And this Italian appetizer recipe rocks. Okay, I will admit that I made this recipe up, but it has a LOT of Italian items in it so I think I’m safe to call this side dish/snack food/appetizer recipe “Italian”. Capiche?
You know what I love about this Italian dish? It’s baked and not fried making it lower in fat. I love oven baked recipes. Who needs the extra calories? I mean, I love me some fried zucchini, but this way I don’t have the added grease, but I DO have the added flavor. And these zucchini chips/crisps are flavorful.
I don’t know whether to call this a side dish (because it would make a great addition to any Italian meal), or an appetizer (because they would make a great appetizer, too), or a snack (because I would make these any time to munch on). You decide how you’d like to use this recipe.
I tried a recipe I had seen for baked zucchini and the picture made it look absolutely divine. When I made it, I wanted to spit. Scusi, but they were so bland and the zucchini just flopped around like a dead fish. Plus, the marinara sauce recipe it came with was also not flavorful. It was like eating pure tomato paste. Blech! I went back to the recipe online and read the reviews and I would say a good half of the comments stated how bland it was and that they wouldn’t make it again. Why, I asked myself, didn’t I read the reviews before I made them? Lesson learned: before I plunk down the cash to make a dish, read the reviews! Oh well.
So, beings I had EXTRA zucchini, I decided I would concoct my own. For some reason my taste buds were singing to me, telling me what I should put in and what I should leave out. When these zucchini Parmesan crisps came out of the oven, I was like “ya, baby! Come to mama!”. I tasted it alone without the sauce and “zing” I loved them at first bite! They were crispy enough to dip, but not so crispy that you felt like you were eating a potato chip, you know what I mean?
These vegan Zucchini Parmesan Crisps are a delicious easy recipe dipped in chia egg, garlic, Italian dressing and coated in a blend of Panko, Parmesan, and Italian spices.
Ciao ciao ciao!
- 2 medium zucchini (1 pound), cut into 1/4-inch thick rounds
- 1/3 cup prepared dairy-free Italian salad dressing
- 1 tablespoon ground chia + 3 tablespoons water
- 1 clove garlic, minced
- 1 cup Panko (Japanese) bread crumbs
- 1/4 teaspoon salt
- Pinch pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup (3/4 ounce) grated vegan Parmesan
- 1 1/2 cups of your favorite marinara sauce, for dipping (optional)
- Preheat oven to 450 degrees Fahrenheit. Prepare a large baking sheet with a light coating of cooking spray or line with parchment paper.
- In a small bowl, mix together chia and water. Let set for 10 minutes until it becomes goopy (like an egg)
- In a medium-size mixing bowl, whisk together salad dressing, chia egg and garlic. In a second shallow bowl stir together bread crumbs, salt, pepper, basil, oregano, and Parmesan.
- Toss zucchini in wet mixture and dip each round into bread-crumb mixture, coating both sides evenly, and placing in a single layer on prepared baking sheet.
- Bake for approximately 20-25 mins or until browned and crisp. Remove with spatula and serve warm with marinara sauce for dipping, if desired.