Gluten-Free Crispy Zucchini Rounds

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
serves 2-4

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. 

Source: tasty-yummies.com