Vegan Breaded Grilled Zucchini (Zucchine Impanate Grigliate)

🛒 Ingredients

• #Main Ingredients;
• 3–4 medium firm zucchini
• 100g fine breadcrumbs (plain or wholemeal, vegan)
• 3 tbsp all‑purpose flour
• 80–100ml unsweetened plant milk (soy, almond, or oat)
• 2 tbsp extra‑virgin olive oil, plus extra for brushing
• 1 garlic clove, finely minced (optional)
• 1 tbsp fresh parsley or chives, finely chopped
• ½ tsp dried oregano or Italian herbs
• Salt and freshly ground black pepper, to taste
• Lemon wedges for serving
• #Optional;
• 1 tbsp nutritional yeast (for extra savoury flavour)
• Pinch of paprika or garlic powder

👩‍🍳 Instructions

1. 1

   Prep zucchini: Wash zucchini and slice lengthwise into 5–7 mm thick flat strips. Pat thoroughly dry with kitchen paper — this helps the coating adhere and keeps it crisp.

2. 2

   Prepare coating: In one bowl, mix flour with a pinch of salt and pepper. In a second bowl, pour the plant milk. In a third bowl, combine breadcrumbs, herbs, garlic, nutritional yeast (if using), salt, pepper, and the olive oil; mix well until evenly moistened.

3. 3

   Bread: Dip each zucchini strip first into the flour, shake off excess, then dip fully into the plant milk, and finally press firmly into the breadcrumb mixture to coat all sides evenly.

4. 4

   Grill: Preheat a grill pan or barbecue to medium‑high heat. Brush the pan lightly with oil. Arrange the breaded zucchini in a single layer; cook for 4–5 minutes per side, until golden brown, nicely charred, and the coating is crisp.

5. 5

   Serve: Transfer to a plate, sprinkle with extra fresh herbs if desired, and serve warm with lemon wedges for squeezing over.