Crispy Vegan Zucchini Parmesan Stacks
🌱 Crispy Vegan Zucchini Parmesan Stacks 🥒
These Crispy Vegan Zucchini Parmesan Stacks are breaded zucchini rounds baked until the coating turns golden, then stacked like chips. No eggs. No dairy. Nutritional yeast in the crumbs gives the parmesan bite. They stay crisp if you salt and dry the slices first.
I love stacking them high for the photo, then eating them while they’re still hot. A cool dip on the side is optional. The crunch is the whole point. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Stacks 💚
- 🌱 Completely vegan
- 🥒 Breaded zucchini rounds
- 🧀 Parmesan-style crumbs
- 🔥 Oven-crisp
- 🍽️ Snack or side
- 🧊 Air-fryer friendly
The Secret to a Crust That Sticks
Pat the zucchini dry. A thin plant-milk dip, then press into crumbs so both sides are coated. Don’t pile them. Space on the pan is what browns the edges. A light oil spray is the difference between pale crumbs and a real crust.
Frequently Asked Questions ❓
Can I air-fry them? 💨
Yes. 390°F (200°C) for 10–12 minutes, flipping once.
What if I don’t have nutritional yeast? 🧀
Use extra garlic powder and a pinch of salt. The crust will be less cheesy.
How do I keep them crisp? 🔥
Serve right away. Leftovers crisp back up in a hot oven for 5 minutes.
🌱 Crispy Vegan Zucchini Parmesan Stacks
Ingredients 🛒
- 2 medium zucchini, sliced into ¼-inch rounds
- ½ teaspoon salt
- ⅓ cup plant milk
- 1 tablespoon flour or cornstarch
- 1 cup panko breadcrumbs
- 3 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Oil spray
Instructions 👩🍳
- Preheat oven to 425°F (220°C). Line a sheet pan.
- Salt the zucchini and pat dry.
- Stir plant milk with flour. Mix panko, nutritional yeast, garlic powder, Italian seasoning, and pepper.
- Dip each round in the milk, then press into the crumbs. Place in a single layer. Spray with oil.
- Bake 18–22 minutes, flipping once, until deep golden. Stack and serve hot.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 140 |
| Protein | 6g |
| Net carbohydrates | 16g |
| Total carbohydrates | 19g |
| Fiber | 3g |
| Total fat | 4g |
| Sodium | 380mg |
Estimates based on baked zucchini rounds with panko and nutritional yeast. Exact numbers may vary by oil spray.
Notes & Tips 💡
- Thick slices stay juicier. Thin slices get crisper.
- A pinch of chili flakes in the crumbs is excellent.
- Marinara on the side turns this into a snack plate.
- Don’t salt them and walk away. Pat dry or the crust slides off.
These Crispy Vegan Zucchini Parmesan Stacks are golden, salty, and stacked like chips. Zucchini that finally eats like a snack. 🥒🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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