GLUTEN FREE & LOW CARB ~ This is a fun and filling dish when summer is in full swing with an abundance of zucchini. A great way to use leftover crumbs from our U BAKE CRACKERS, BREADS or VEGGIE BURGER MIXES. Serve as a Snappy Appy or a side dish with any meal.
It’s all about the dipping sauce and we LOVE to use our thick & creamy Vegan Caesar DRESSING.
Makes 20-30 pieces ~ depending on the size of your zucchini
Ingredients
1 medium zucchini ~ sliced in 1/4 inch rounds
1.5 cups UBAKE CRACKERS OR BREAD ~ processed into crumbs OR veggie burger mix
1/4 cup SPROUTED FLAX + 3/4 cup water
Mindful Preparation
- Preheat oven to 375 degrees.
- Coat Zucchini rounds with flax eggs ~ this mix should be ‘pancake batter’ consistency.
- Dredge through the crumbs or veggie burger mix on both sides ! A large plate with the crumbs laid out works well.
- Bake on a parchment lined sheet for 30-40 minutes until crisp.
- Serve with favourite dipping sauce.
If you need more flax eggs ~ 2 Tbsp + 1/4 cup water
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