Superbly Herby Zucchini Rounds

For my family, Friday night is usually pizza night. For me, there’s about two options: try to find a vegan pizzeria in the area (which is near impossible), or get creative and make something that has similar flavors, yet is vegan.

And sure, there are ways of making vegan pizza. But frankly, I’m not a fan of all that unnecessary bread. If I ever figure out a way to get vegetables into pizza crust, I’ll let you know.

But until then, these zucchini rounds are my go-to. You see, rather than have the pizza experience centered around “cheese” and bread, my recipe centers around deliciously fragrant Italian herbs, crunchy Panko breadcrumbs and yes, zucchini.

Superbly Herby Zucchini Rounds (1)

One thing you’ll find with this recipe is that it’s loaded with herbs. You may not feel the same way, but I am an herb junkie. When I’m making these, I can’t help but smell the herbs as I’m going because they’re just so good.

These are also great dipped in pizza sauce. In fact, it’s actually pretty synonymous with dipping your pizza crust in sauce; except in this case, it’s flavorful and healthy.

Happy dipping!


Superbly Herby Zucchini Rounds

Serves about 5 (7 rounds per serving)



2 medium zucchini, skin on

1 cup liquid egg replacer (I use Ener-G)

2 ½ cups panko bread crumbs

3 tbsp rosemary

3 tbsp oregano

2 tbsp basil

3 tbsp garlic powder

2 tsp thyme

1 tsp salt

Preferred tomato/pizza sauce


Preheat oven to 425. Spray a rimmed baking dish with olive oil spray; set aside.

Mix bread crumbs, rosemary, oregano, basil, garlic powder, thyme and salt in a small bowl. Set aside. Pour egg replacer in another small bowl.

Slice zucchini into 1/3 to 1/2 inch slices (you should get about 35 slices). Now, dip one zucchini slice into the egg replacer, making sure it’s fully coated. Then, place zucchini slice into breadcrumb mixture, pressing breadcrumbs onto it to make sure they stick. Place slice on sprayed tray and repeat with the other zucchini slices.

Spray the tops of the zucchini rounds with olive oil spray and bake for 20 minutes. Flip, and bake again for about 20 minutes, until crisp.

Cool for about five minutes, and enjoy with sauce.



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