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This zucchini recipe is so easy and delicious I make it when I haven't meal prepped!
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- čas přidán 18. 08. 2024
- Cooking With Plants - Vegan Made Easy!
My name is Anja and I've been plant based since 2012. I share simple oil free recipes that are heart healthy and delicious. On my channel you will find all sorts of creative vegan recipes from meat substitutes to homemade cheese alternatives. My vegetable based recipes are loaded with nutrition and will give you loads of energy. I love cooking with all sorts of ingredients from zucchini, to potato, cabbage and lots more.
Since 2012 I've been teaching people worldwide to make plant-based cooking easy and fun. Whether you're a seasoned vegan or simply looking to bring more plant-based meals into your life, I'm here to give you the tools, resources, and inspiration you need to create delicious, nutritious, and satisfying plant-based dishes.
As a CZcams chef, cookbook author, and passionate advocate for a healthy lifestyle, I've created an array of videos to help you on your plant-based journey.
Today I'm going to show you a very simple zucchini recipe.
This zucchini recipe is very suitable for appetizers and aperitifs, accompanied by a simple cashew sour cream, or great in top of salads, mashed potato or even on pumpkin soup. I actually show you 3 ways to eat this throughout the video. Enjoy!
Ingredients for 2 servings
2 medium zucchini
1 tsp dijon mustard/miso or almond butter
dash white pepper
1 tsp garlic granules
1 tbsp nutritional yeast flakes
1 tbsp polenta/corn meal
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Enjoy xx
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I cooked these for the first 20 minutes at 350F but then had a meeting for an hour so I turned the oven down to 225 for that time. When I took them out, they weren't very crunchy so I threw the batch into the air fryer and checked every few minutes. I almost burned them (my fault, I got distracted) but they came out awesomely crunchy! I will definitely make these again, following Anja's advice that they can be cooked low and slow and then finish them in the air fryer. Thanks for another amazing recipe!
These look great - thanks Anja!
Glad you like them!
I love it. I wonder if I went heavy with onion powder if these could take the place of crispy onions in the traditional green beans casserole 😋
Great idea!
I think so!
You can also do this recipe with thin sliced onions instead of zucchini!
Yummy! Definitely making these!
Hope you enjoy
I have always loved your recipes!!!! They are wonderful
Thanks so much 😊
You have so many really creative ideas!!! Thank you so much!!
You are so welcome!
I love zucchini and this looks delicious! Can't wait to try it!
Hope you enjoy
Thank you Anja for your inspiration. It's so nice to see you regularly again. You look so well rested, obviously, judging by your clothes, you're still in summer temperatures. Danke Anja 🙂
Thank you so much! It's not summer yet, but pretty much always warm where I live.
Thanks for this! Looking forward to making all those variations.
You're so welcome!
cleeeeeeever!!
Thanks
This looks delicious!
So good!
You are amazing Anja. I love your recipes so much and I want to thank you for your inspiration!
You are so welcome!
I’m trying this tomorrow. Good idea, and thanks! ❤❤
You’re welcome 😊
Very nice!
Thanks!
It looks so good, I'm sure I will make it soon!
Please do!
Love your quick and easy recipes, thanks.
Glad you like them!
This is great! Nice salad topper or just snack. So yummy!
So good!
Ty!!🙂
You're welcome
So cool!!!! So many ideas!!!! Thanks a lot!!!!!! Anja!!!
Glad you like them!
Anja absolutely deeelishious!!! And I ate it raw. Put some extra in oven. Tastes bud all atingling 😅
So good!
I didn't see or hear the temperature you set the oven at. I definitely want to try this recipe. It looks delicious!!!
It was around 180C/360F... but you can set it lower and cook for longer if you like to help make it super crispy without burning :-)
👌👌👌👌
Thank you :-)
Dear Anja, you really are a wizard in the kitchen. Thank you so much for your many inspirations. Liebe Grüße von Kristiane aus Hamburg/Germany 😊
Are you familiar with putting whole (boiled and then peeled) potatoes in a pan full of molten sugar and butter, and coating them with it? Tastes like caramel and the butter makes sure it's not too hard.
Is it possible to use your popcorn not-butter recipe and get a vegan, non-fat option of this? I'm thinking prunes for the caramel flavor?
These look terrific! Speaking of salad, I guess you could also sprinkle them on top once baked, to replace croutons. Got to try them this week! Thannk you! (:
Yes, I have them on salad all the time
This looks delicious 😋
Thank you 😋
How long do cornmeal crispiness last over panko & breadcrumb?
I'm not sure because I always eat it straight away.
Do you have a recipe book? 😊
Yes I have quite a few. Check them out here: www.cookingwithplants.com/shop