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Zucchini Crisps
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
A simple vegan, dairy-free and egg-free recipe. This is a crispy & tasty way to serve up vegetables!
Course: Snack
Cuisine: All Cuisines
Servings: 2 people
Calories: 938 kcal
Author: @dietitian_mom
  • 2 zucchinis (sliced into thin 1/4 –inch thick rounds)
  • 1/3 cup soy or other dairy-free cheese [31 g] (finely shredded or grated)
  • 1/2 cup bread crumbs [55 g]
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper (more if desired)
  • 1/4 cup olive oil [60 mL]
  1. Preheat oven to 450 degrees F (230 C), and line a baking tray with either aluminum foil or parchment paper.

  2. Drizzle olive oil over the sliced zucchini rounds in a bowl, and mix thoroughly until the zucchini pieces are well coated. Be generous with the olive oil!

  3. In a different bowl, mix together the finely grated dairy-free ‘cheese’ shreds, breadcrumbs, pepper and a pinch of salt if desired. Mix well.

  4. Coat each zucchini piece in the breadcrumb mixture until it is coated on both sides (may need to slightly press the coating onto each zucchini surface) then lay in the baking tray. Repeat with the other zucchini pieces.

  5. Place in oven and cook for 30-40 minutes, or until the zucchini pieces turn slightly brown and become crisp.

  6. Serve and eat while warm. Enjoy!

Nutrition Facts
Zucchini Crisps
Amount Per Serving
Calories 938 Calories from Fat 630
% Daily Value*
Fat 70g108%
Saturated Fat 12g75%
Sodium 1278mg56%
Potassium 1128mg32%
Carbohydrates 65g22%
Fiber 8g33%
Sugar 13g14%
Protein 13g26%
Vitamin A 785IU16%
Vitamin C 70.1mg85%
Calcium 201mg20%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.