Because these turn out so well without having to dip them in any milk or eggs, they make a fantastic vegan treat! But even for the die-hard carnivores in my house, this makes an easy and delicious appetizer, quick snack, or side dish. The breading is nice and light, and they are crispier than traditional breaded zucchini because they are baked rather than fried. They are good just as they are, but my son loves to dip his in ranch dressing!

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets lightly with olive oil.

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  • Mix flour, cornmeal, Italian seasoning, salt, black pepper, and garlic powder together in a bowl.

  • Lightly spray both sides of zucchini rounds with cooking spray. Dredge rounds in flour mixture, slightly pressing it into the zucchini. Arrange coated rounds in a single layer on the prepared baking sheets.

  • Bake in the preheated oven until browned on the bottom, 5 to 10 minutes. Flip and bake until browned on the second side, 5 to 10 minutes more.

Nutrition Facts

175 calories; protein 3.5g 7% DV; carbohydrates 24.3g 8% DV; fat 7.3g 11% DV; cholesterolmg; sodium 300.6mg 12% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2019
I m not vegan but this is a very good recipe. I made as the recipe directs. It didn t specify on the thickness of the rounds. I found the thinner the rounds the better. They cooked up crispy and were absolutely delicious! Read More

Most helpful critical review

Rating: 2 stars
08/09/2018
As written these did not work for me and ended up in the trash. Sorry. I had high hopes but they never would crisp up. I even let them go another 10 minutes before flipping and they were so soggy that all of the breading mushed and fell off. The one side that retained most all of the breading never crisped up either and the majority of them still had the powdery flour surface. I've made plenty of zucchini chips in the oven so I'm not really sure what the problem is other than no egg. I loved the addition of cornmeal so I might try these again. I'm not vegan and will be using an egg if I do. I also think that it would benefit to slice the zucchini and let it drain a bit before spraying it with the non-stick. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
08/08/2018
As written these did not work for me and ended up in the trash. Sorry. I had high hopes but they never would crisp up. I even let them go another 10 minutes before flipping and they were so soggy that all of the breading mushed and fell off. The one side that retained most all of the breading never crisped up either and the majority of them still had the powdery flour surface. I've made plenty of zucchini chips in the oven so I'm not really sure what the problem is other than no egg. I loved the addition of cornmeal so I might try these again. I'm not vegan and will be using an egg if I do. I also think that it would benefit to slice the zucchini and let it drain a bit before spraying it with the non-stick. Read More
(1)
Rating: 5 stars
08/05/2019
I m not vegan but this is a very good recipe. I made as the recipe directs. It didn t specify on the thickness of the rounds. I found the thinner the rounds the better. They cooked up crispy and were absolutely delicious! Read More