Nonetheless drowning in zucchini? We’ve bought you, pals! Permit us to introduce a brilliant scrumptious (and straightforward) means 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 carried out!
These baked zucchini slices start with thinly and uniformly slicing the zucchini to make sure even cooking and caramelization.
We then toss the sliced zucchini with avocado oil, salt, pepper, garlic powder, and dried Italian herbs for a easy, savory + herby seasoning.
Subsequent we sprinkle our DIY vegan parmesan cheese on each side, including richness and additional saltiness. Sprinkling the vegan parmesan onto the zucchini helps it stick higher than it does when added with the opposite seasonings.
We hope you LOVE these baked zucchini slices. They’re:
& SO simple to make!
We couldn’t assist however eat them straight from the pan (they’re finest recent 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, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 2 (Servings)
- 1 massive zucchini, thinly sliced (1 massive 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 (elective // 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 additional 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 (elective) 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 slightly crispy. Watch intently towards the top as a result of they’ll go from crispy to burnt in a short time!
Greatest when recent from the oven. Not freezer pleasant.
*Diet data is a tough estimate calculated with out elective 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