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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*
Total Fat 70g 108%
Saturated Fat 12g 60%
Sodium 1278mg 53%
Potassium 1128mg 32%
Total Carbohydrates 65g 22%
Dietary Fiber 8g 32%
Sugars 13g
Protein 13g 26%
Vitamin A 15.7%
Vitamin C 85%
Calcium 20.1%
Iron 28.3%
* Percent Daily Values are based on a 2000 calorie diet.