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Why I Love This Recipe
FEATURING: Zucchini and/or pattypan.
I use the same topping for these zucchinis as I do for my vegan parmesan eggplant recipe - you can do both at the same time: https://www.bakespace.com/recipes/detail/Vegan-Eggplan/84418/
Ingredients You'll Need
2 medium zucchini or pattypan squash, cut into thin rounds slightly less than 1/2 inch thick (you can also cut them in wedges)
1/4 cup unbleached all-purpose flour (or other flour of choice - GF for gluten-free eaters)
1/2 cup unsweetened plain soy milk (or almond milk or milk)
1 tsp cornstarch
1 cup panko bread crumbs (GF for gluten-free eaters)
1 tsp dried oregano (or sub 2 tsp fresh per 1 tsp dried)
1/4 tsp sea salt (or more, to taste)
2 Tbsp olive oil
Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (I use reusable parchment paper).
Prepare your dipping stations by placing soy milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano in another bowl.
Once cut into rounds, dip zucchini slices in flour, then soymilk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 17-20 minutes (Once coated, make sure you get the zucchini in the oven as quickly as possible so it doesn’t sit there absorbing any excess moisture).