Author: Heather
Category: Appetizers
Published Date: 02/14/2018
Comments: 127
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Get Recipe Ingredients
Before we decided to cut meat from our diet, we, like most people, LOVED bacon. We would eat it as often as we could. Whether it was for breakfast, in a sandwich or even in ice cream, we never passed up an opportunity to eat bacon. So when we decided to transition into this new healthier lifestyle, we had to find a way to substitute our favorite food. So far, this vegetarian and vegan friendly zucchini bacon is my favorite!
We tried the packaged vegetarian bacon, some call it “fakin’ bacon.” And while it wasn’t bad, it also wasn’t something that I could see myself eating regularly. So I went on the hunt for new options. I love that zucchini bacon is made from veggies (something we can all use more of in our diet). And while zucchini bacon doesn’t taste exactly like bacon (if I’m being completely honest), it does taste really good and has a similar flavor.
The Zucchini Bacon Recipe
The zucchini bacon recipe is pretty simple. I do recommend marinating the zucchini overnight if you are able to. Also, if you have a kitchen tool that easily slices veggies, use it! I tried to cut the zucchini by hand and they were all different sizes and shapes. If you can get them more consistent, you will find a good flow once the zucchini slices are baking and you’ll know how long to keep them in the oven.
For the full zucchini bacon recipe, scroll down! This is great for sandwiches (Like our favorite Avocado sandwich). I would also eat this as a snack. I recommend making a big batch of zucchini bacon each time because of the amount of prep and cook time. Plus, once you start eating, it’s hard to stop.
Vegan Zucchini Bacon
- Total Time: 130 minutes
Description
Looking for a veggie alternative to bacon? This crispy zucchini with a smoky flavor is a great option!
Ingredients
Scale
- 2 Zucchini (thinly sliced)
- 3 TBSP extra virgin olive oil
- 2 TBSP maple syrup
- 2 TBSP low sodium soy sauce
- 2 TBSP apple cider vinegar
- ½ TBSP liquid smoke
- Fresh ground black pepper
Get Recipe Ingredients
Instructions
- Whisk together all ingredients (except zucchini).
- Place marinade in a sealable bag or container with lid and add slices of zucchini.
- Marinate zucchini for at least 3 hours.
- Preheat oven to 200 degrees.
- Line a cookie sheet with parchment paper and place zucchini strips in a single layer.
- Bake for an hour, turn each slice over and repeat.
- When you have the desired consistency (soft or crunchy), remove from oven and enjoy!
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Breakfast, Side Dish, Snack
- Cuisine: American
This vegan zucchini bacon is the perfect compliment to a plate of delicious french toast!
Have you ever tried zucchini bacon or have another recipe you’d like to share? Comment below and let me know!
Hello There!
Hi! I’m Heather, Mom of 3, professional snack opener, the only person who knows where everything is in my house and part-time magician (I can turn a bunch of candy into a gift basket and everyone thinks it’s amazing). I share a mix of parenting moments, easy recipes, crafts, and DIY home decor projects.
Around here, we love turning ordinary stuff into extraordinary gifts, from candy box baskets and birthday punch boards to homemade advent calendars and other crafty chaos that somehow always works out.
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I tried this and even though the flavor was delish, my zucchini ended up soggy. Wondering how to get that crisp texture without skimping on the marinade and possibly leaving the ‘bacon’ less flavorful…I even cut the zucchini into various thicknesses with my mandoline, so I don’t think its a thickness/thinness issue. Maybe I should dry off the slices before baking next time?
Author
Thank you for your feedback! It sounds like maybe there was a step missed. Did you follow the recipe exactly as I’ve shared? I’ve made these a number of times and they always come out crisp as shown in the photos.
If you have an air fryer, you can just store the cooked zucchini bacon in a covered container and then air fry it for however long to re-crisp it.
Author
That is a great idea! I will definitely try that next time!
This recipe just made my heart skip a beat! I MUST try this ASAP!!
This sounds like a delicious treat! I think it would be great with a dip – even sour cream!
Hello, just wondering how you store the zucchini bacon so it doesn’t loose its crunch?
Author
Hi Amy! I wish I had a good answer for your question, but unfortunately, I haven’t made a large amount. We usually just make what we need for that particular meal/day. I would suggest just prepping more and seal it in the fridge for a few days and don’t bake until you are ready to use it. That way you it doesn’t lose it’s crunch, though I haven’t personally tried that so I can’t say for sure.
An excellent recipe, thank you!
This looks amazing! We have a lot of zucchini in our garden so will try. But being in AZ we try not to have our oven on in the hot weather so I was thinking of trying in our dehydrator. Have you or anyone tried making this in their food dehydrator!
Author
Hi LeAnn! I haven’t tried to make them in a dehydrator. If you do, please let me know how they turn out!