Crispy Vegan Zucchini Slices

Crispy Vegan Zucchini Slices

These golden, crunch‑at‑first zucchini slices are perfect for a quick side dish or snack.

• 2 medium zucchini
• 1 cup panko breadcrumbs (vegan)
• ¼ cup ground flaxseed, mixed with ¾ cup water (flax egg)
• ¼ cup nutritional yeast
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, whisk the flaxseed and water until it thickens; set aside.
3. Slice the zucchini lengthwise into ¼‑inch thick ribbons. Pat them dry with a paper towel.
4. In another bowl, combine panko, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
5. Dip each zucchini slice first into the flax‑egg, letting excess drip, then dredge in the breadcrumb mixture until fully coated.
6. Place the coated slices on the prepared baking sheet and drizzle each with a thin stream of olive oil.
7. Bake for 12–15 minutes, turning once, until golden and crisp.
8. Serve immediately with a squeeze of fresh lemon or a side of tahini dip.

Health tip: Zucchini is low in calories but high in fiber, vitamins A and C, and antioxidants—great for digestion and heart health.