Ingredients
Directions
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine squash, vegetable broth, salt and pepper — mix well.
In a separate bowl, combine almond meal, nutritional yeast, oregano, garlic powder and paprika.
Dip slices of squash in almond meal and nutritional yeast mixture. Coat on both sides.
Place the squash in a single layer on the baking sheet.
Bake for 20 minutes, turning the squash pieces over after 10 minutes.
If you want it extra crispy, broil it for 1–2 minutes before serving.
Sprinkle with parsley and serve!
Chef's Notes
Substitutions
Use flax meal in place of almond meal.
Sprinkle with other garden herbs like chopped cilantro, dill or basil in place of parsley.
How to enjoy
Serve as a side to your main course.
Enjoy as an afternoon snack.
Serve as an appetizer.
Dip in the Roasted Red Pepper Sauce.
Ingredients
Directions
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine squash, vegetable broth, salt and pepper — mix well.
In a separate bowl, combine almond meal, nutritional yeast, oregano, garlic powder and paprika.
Dip slices of squash in almond meal and nutritional yeast mixture. Coat on both sides.
Place the squash in a single layer on the baking sheet.
Bake for 20 minutes, turning the squash pieces over after 10 minutes.
If you want it extra crispy, broil it for 1–2 minutes before serving.
Sprinkle with parsley and serve!