Vegan Baked Parmesan Zucchini
Ingredients:
4 medium-sized zucchini, sliced into 1/4-inch rounds
1 cup bread crumbs (ensure they're vegan)
1/2 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup olive oil
Cooking spray
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray.
In a large mixing bowl, combine bread crumbs, nutritional yeast, garlic powder, onion powder, oregano, basil, salt, and pepper. Mix well to create the vegan "Parmesan" coating.
Dip each zucchini round into the olive oil, ensuring it's evenly coated.
Press each oiled zucchini round into the breadcrumb mixture, making sure both sides are well-coated. Place the coated zucchini rounds on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until the zucchini is tender and the coating is golden brown and crispy.
Remove from the oven and let them cool for a few minutes before serving.
Non-Vegan Alternative:
If you prefer a non-vegan version, you can replace the nutritional yeast with traditional Parmesan cheese. Simply use 1/2 cup of grated Parmesan cheese in place of the nutritional yeast. Follow the rest of the recipe as mentioned.
