I have seen a number of crispy oven-baked zucchini recipes floating around online and in cookbooks, some as rounds, some as “fries”, but obviously all were made with regular wheat flour and breadcrumbs, so they weren’t gluten-free. However, with my insane love of zucchini, every single time I would see a photo of one of these recipes, I would instantly salivate, how couldn’t crispy oven-baked zucchini slices be delicious? I decided to experiment with making my own gluten-free version and I have to say for the first attempt, they turned out perfectly. I am so excited. I love when that happens.
The outside was so incredibly crispy, the inside was tender. Topped with a bit of freshly shredded parmigiano-reggiano and some fresh basil from the garden, each and every bite was full of flavor. I only sliced up one of the large zucchini we grabbed from the farmers market, but it was more than enough for the two of us as a side dish, with plenty leftover. It would be enough for 4 people, but if you like this as much as we did, it is actually a perfect sized side dish for two. We ended up eating seconds, since they were so delicious. I served this alongside some gluten-free penne with a delicious mint pesto .
These crispy zucchini rounds would also be wonderful as an appetizer. You could create a delicious creamy dipping sauce or even serve them with some hot marinara sauce. Though a dipping sauce would be delicious and fun, we went nude and enjoyed them as is. They were so full of flavor, they didn’t really need anything more.
I ended up using my mandoline slicer to make sure each round was cut evenly, so they would cook evenly, but it isn’t necessary. You could simply cut by hand, doing the best to keep them generally at the same thickness.
Gluten-Free Crispy Zucchini Rounds
1 large zucchini, sliced into 1/4-inch to 3/8-inch thick rounds
2 large farm fresh brown eggs *see below note about making this vegan*
1/3 cup tapioca flour (sometimes called tapioca starch)
1 cup gluten-free bread crumbs, plus more if needed
1/4 cup shredded parmigiano-reggiano cheese
Olive oil for drizzling
sea salt and freshly ground black pepper, to taste
1/4 cup fresh basil, roughly chopped
Preheat the oven to 450º and lightly grease a large baking sheet (or two smaller) with olive oil . On 2 separate plates, add tapioca flour and bread crumbs. Lightly beat 2 eggs in a medium bowl.
Dust both sides of zucchini rounds with the tapioca flour, dip in egg, and pat onto the plate of gluten-free bread crumbs. Place in a single layer on the baking sheet(s). Drizzle olive oil over the top, sprinkle with sea salt and a very small amount of the parmigiano-reggiano cheese. Bake in the oven for 15 minutes on the first side, using a spatula flip each zucchini round over (you can drizzle a bit more olive oil on this side, if you wish) and bake an additional 10 minutes until crispy and lightly browned on both sides.
Remove the baking sheets from the oven, sprinkle the remaining parmigiano-reggiano cheese and the fresh basil overtop of the rounds and serve immediately. Salt and pepper to taste.
*To Make This Vegan: After a request on Facebook, I decided to make these again, but this time I attempted to make them vegan. In place of the two eggs I used 3 teaspoons of Ener-G Egg Replacer with 1/4 cup of warm water. Stir together until fully mixed. You may find you need to make a bit more depending on how large your zucchini is, but that is a good starting point. Substitute the egg replacer for the eggs in the above recipe, do everything else the exact same and just skip the parmesan cheese. That’s it. They turned out just as delicious, with a perfectly wonderful crispy brown outside.