Zucchini Parmesan Recipe

Zucchini: Fresh and sliced into rounds, this vegetable is the star of the dish.

Vegan breadcrumbs: These provide a crispy coating for the zucchini slices.

Nutritional yeast: Adds a cheesy, nutty flavor to the breadcrumb mixture.

Garlic powder: Enhances the flavor with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the coating.

Marinara sauce: A rich tomato sauce that complements the crispy zucchini.

Basil: Fresh and chopped, it adds a burst of flavor and color to the finished dish.

When coating the zucchini slices with the breadcrumb mixture, press down gently to ensure an even layer sticks to each piece. This will help achieve a more uniform crispiness when baked.

• Zucchinis - Substitute with eggplant: Eggplant has a similar texture and can absorb flavors well, making it a great alternative for this dish.

• Vegan breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and are also vegan-friendly.

• Nutritional yeast - Substitute with ground cashews: Ground cashews can mimic the creamy, nutty flavor that nutritional yeast provides.

• Garlic powder - Substitute with minced fresh garlic: Minced fresh garlic offers a more intense and fresh garlic flavor.

• Onion powder - Substitute with minced fresh onion: Minced fresh onion provides a more robust and fresh onion flavor.

• Marinara sauce - Substitute with crushed tomatoes with Italian seasoning: Crushed tomatoes with Italian seasoning can replicate the flavor profile of marinara sauce.

• Fresh basil - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, herbaceous note to the dish.

• Allow the zucchini parmesan to cool completely before storing. This helps prevent condensation, which can make the breadcrumbs soggy.

• Transfer the cooled zucchini slices into an airtight container. If stacking slices, place a piece of parchment paper between layers to maintain their crispiness.

• Store the container in the refrigerator. The zucchini parmesan will stay fresh for up to 3-4 days.

• For freezing, place the cooled zucchini slices on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking.

• Freeze the zucchini slices for about 1-2 hours or until they are solid. This step, known as flash freezing, helps maintain their shape and texture.

• Once frozen, transfer the zucchini slices to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the zucchini parmesan in a preheated oven at 375°F (190°C) for 10-15 minutes or until heated through and crispy. Avoid microwaving as it can make the breadcrumbs soggy.

• If reheating from frozen, you can bake directly from the freezer. Just add an additional 5-10 minutes to the reheating time.

• For best results, top with marinara sauce and fresh basil after reheating to maintain the fresh flavors and textures.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover zucchini parmesan on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to regain some of the crispiness.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter. Place the zucchini parmesan slices in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until warmed through and slightly crispy.

• Microwave Method: Place the zucchini parmesan on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. This method is quick but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the zucchini parmesan slices in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through, until heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the zucchini parmesan on the toaster oven tray. Heat for about 10-15 minutes, or until warmed through and crispy. This method is great for small portions.

• Oven: Used to bake the zucchini slices until they are golden and crispy.

• Mixing bowl: Used to combine the breadcrumbs, nutritional yeast, garlic powder, and onion powder.

• Baking dish: Used to place the coated zucchini slices for baking.

• Knife: Used to slice the zucchinis into rounds.

• Cutting board: Used as a surface to safely slice the zucchinis.

• Measuring cups: Used to measure out the breadcrumbs, nutritional yeast, and marinara sauce.

• Measuring spoons: Used to measure out the garlic powder and onion powder.

• Spatula: Used to remove the baked zucchini slices from the baking dish.

• Chopping knife: Used to chop the fresh basil.

• Serving plate: Used to serve the finished zucchini parmesan.

Pre-slice the zucchini: Slice the zucchini in advance and store them in an airtight container in the fridge to save time on prep.

Use store-bought marinara: Opt for a high-quality, store-bought marinara sauce to cut down on cooking time.

Make breadcrumb mix ahead: Prepare the breadcrumb mixture in advance and store it in a sealed container.

Batch bake: Bake multiple batches of zucchini rounds at once if you have a large enough oven.

Chop basil early: Chop the fresh basil ahead of time and keep it in the fridge until needed.