You need these Crispy Baked Zucchini Slices in your life! Seasoned, coated in panko crumbs, and held tightly together with melty vegan cheese, they are the perfect combo of tender, sweet, crispy, crunchy, chewy and cheesy.
PREP TIME: 10 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 30 minutesminutes
Servings: 4servings
Ingredients
1largezucchini, cut into 1/4 inch-thick rounds (about 3 cups/400g)
Preheat oven to 400°F (200°C) and line a large baking tray with parchment paper.
To a large mixing bowl, add the cornstarch then gradually add 1½ tablespoons of milk and mix really well to make a slurry with a lump-free, thin cream consistency. You might need to add an extra ¼ to ½ a teaspoon if it won't blend together well but use the smallest amount possible to get it combined.
Toss the zucchini rounds in the cornstarch slurry so they are coated on all sides. The slices tend to stick together a bit so loosen any ones that do so they get coated properly.
To the bowl add the nutritional yeast, salt, pepper, oregano, and garlic powder and toss to coat. I find it easier to use a clean hand to do this.
Now add the panko and toss it all around again. It won’t stick well. Don’t worry, that's fine.
Transfer the zucchini rounds to the baking tray in a single layer, leaving a little space around each one, then scatter the damp crumbs all over and around them.
Drizzle generously all over with olive oil.
Bake for 15 to 20 minutes until golden brown, then remove from the oven, sprinkle over the cheese and bake again for another 5 minutes until really melty, bubbly, and golden.
Serve immediately.
NOTES
Best eaten immediately, although you can store leftovers for a day or 2 in an airtight container, then reheat on a tray in the oven for 5 to 7 minutes, or in a skillet over medium heat.