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Baked & Breaded Zucchini Rounds

Baked & Breaded Zucchini Rounds

Crunchy on the outside, tender on the inside, these Breaded and Baked Zucchini Rounds taste like an indulgence but minus any grease or heavy feeling afterward. It is unbelievable that these babies are oil-free. Coated with Italian seasonings, nutty chickpea flour and ground pretzels standing in for breadcrumbs, these guys will scratch any itch for fried food without making you pay the price. This is also a great coating to use for other breaded and baked delights. These are best hot from the oven.

Baked & Breaded Zucchini Rounds

2 zucchinis
2/3 cup gluten-free ground pretzels
(or regular pretzels if not gluten-free)
cup chickpea flour
1/8 cup nutritional yeast
2 teaspoons dried basil
1 teaspoon garlic granules
1 teaspoon oregano
teaspoon onion powder
teaspoon smoked paprika
Salt and pepper to taste
1 cup plain, unsweetened non-dairy milk
1 teaspoon tamari
Marinara on the side

Preheat oven to 425 degrees. Slice off the ends of the zucchinis and then slice in - -inch rounds. Line a baking sheet with parchment paper or Silpat.

In one shallow bowl or pie pan, add the ground pretzels, flour, nutritional yeast and spices. In another bowl, mix together your milk and tamari. Using one hand dip a zucchini in the milk, transfer to your other hand, and dredge through the dry mixture, thoroughly coating. Using one hand for wet and one hand for dry ingredients keeps things from getting clumpy on your fingers. A wet kitchen towel also helps.

Place the coated zucchini rounds flat on your prepared baking sheet. Bake for 13 minutes, flip, and bake for ten minutes more.

Serve with marinara or your favorite vegan dipping sauce. Enjoy!

2015, Vegan Street

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