Zucchini Parmesan Crisps (Vegan)

Our weekly farm basket included an array of bright green and yellow summer squash. We transformed them into a delicious snack using vegan Parmesan and gluten-free bread crumbs. The original recipe came from Ellie Krieger of the Food Network.

Zucchini Parmesan Crisps (Vegan)

This is easy appetizer or side dish comes from Ellie Krieger of the Food Network. This version of the recipe uses vegan Parmesan and gluten-free breadcrumbs.
Prep Time15 mins
Cook Time25 mins
Course: Appetizer, Side Dish
Cuisine: American, Vegan
Keyword: gluten-free, vegan parmesan, zucchini
Servings: 4
Calories: 146kcal

Ingredients

  • 1 lb summer squash (e.g. zucchini)
  • 1 tbsp extra virgin olive oil
  • 1/4 cup vegan Parmesan
  • 1/4 cup gluten-free breadcrumbs
  • 1/8 tsp Kosher salt
  • freshly ground black pepper to taste

Instructions

  • Preheat your oven to 450 degrees F and brush a baking sheet with oil or cooking spray.
  • Cut the squash into 1/4-inch thick slices, and toss them with the olive oil in a medium bowl.
  • In a separate bowl, mix the Parmesan, bread crumbs, Kosher salt, and freshly ground black pepper to combine.
  • Dip each squash slice into the mixture, coating it evenly on both sides. You'll need to press the coating on with your fingers for it to stick. Place each slice on the prepared baking sheet.
  • Bake the slices until browned and crisp, 25 to 30 minutes. Remove with a spatula. Best enjoyed hot!

Notes

I don’t usually purchase gluten-free breadcrumbs. Instead, I toast a few slices of whatever gluten-free bread I have on-hand, and set it aside to dry out. I then grind it down in the food processor. For this recipe, I used two slices of my favorite Udi’s Gluten-Free Millet-Chia Bread. I used Follow Your Heart Vegan Parmesan. I added it to the food processor as well, to combine with the breadcrumbs.
 

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