Baked Zucchini
  • Servings: 3-4 as a side dish
  • 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
  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (I use reusable parchment paper).
  2. 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.
  3. 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).
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: