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Vegan Baked Zucchini Parmesan Crisps | Bakerette.com

Vegan Baked Zucchini Parmesan Crisps

These vegan baked zucchini Parmesan crisps are a flavorful, low-fat, healthy Italian appetizer, side dish, or snack…depending on the occasion or mood.

Hands down….

Healthy Baked Parmesan Zucchini Crisps by Bakerette.com #appetizer #snack #sidedish #Italian #vegan #vegetarian #dairyfree

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.

Baked Parmesan Zucchini Crisps by Bakerette.com #appetizer #snack #sidedish #Italian

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?

Baked Parmesan Zucchini Crisps by Bakerette.com #appetizer #snack #sidedish #Italian

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!

5.0 from 1 reviews
Zucchini Parmesan Crisps with Marinara Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Side Dish, Snack
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 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)
Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Prepare a large baking sheet with a light coating of cooking spray or line with parchment paper.
  2. In a small bowl, mix together chia and water. Let set for 10 minutes until it becomes goopy (like an egg)
  3. 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.
  4. 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.
  5. Bake for approximately 20-25 mins or until browned and crisp. Remove with spatula and serve warm with marinara sauce for dipping, if desired.

 

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Being diabetic…this was a great snack and didn’t shoot up my blood sugar plus got my son to eat some veggies. Win Win!

  2. I am so glad that you stated “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. ”

    I see so many reviews that say it LOOKS good. They give it 5 stars, they are going to PIN it and they haven’t even tried it!!! Trying it and then making a comment or review on it is exactly what we need. We can see that it LOOKS good.

  3. Brava! Bellisima! That’s the Italian in me saying this looks MAH-velous!

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