Cashew Zucchini Rounds
These Cashew Zucchini rounds are a great way to use up summer squash.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Appetizers + Snacks
Cuisine: American
Servings: 4 people as side dish
Calories: 348kcal
- 3-4 zucchini chopped into rounds
- 1 can liquid of canned garbanzo beans
- 1 cup crushed cracker crumbs ritz or saltines
- 1 teaspoon parsley dried
- ¾ cup cashew Parmesan *recipe below
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
Preheat your oven to 425 degrees. Take a cookie sheet, spray it with cooking spray, and set it aside.
Cut your zucchini into rounds and set them aside.
Make your cracker parmesan mixture. For the Parmesan Cashew Cheese- ¾ cup raw cashews, two tablespoons nutritional yeast,½ teaspoons garlic powder, and ¾ teaspoon salt. Process into a food processor until crumbs. Now take ¾ cup of this and put it in a bowl. Then take your crackers and crush them until you have one cup and mix with the Cashew parm. Then add the seasonings and mix.
Take your garbanzo beans and remove the liquid into a bowl; you can keep the garbanzo beans for another night.
Now take your zucchini rounds one at a time, mix them in the liquid, and then dip them into the cracker mixture. You might have to help the coating get onto the zucchini. Then place the coated zucchini on the cookie sheet. Repeat until all the rounds are done.
Bake in the oven for 20-25 minutes, depending on how tender you want the zucchini. Serve immediately.
Serving: 1serving | Calories: 348kcal | Carbohydrates: 38g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 458mg | Fiber: 7g | Sugar: 9g