These Vegan ‘Parmesan’ Baked Zucchini Fries will get you addicted. The best bit, they are super easy to make and are healthy!
Have you ever thought about using zucchini as potato substitute fries? Me neither – until today!
I am always looking for a healthier version of everything out there. Low calorie especially is important, when I am trying to shed down some extra pounds.
We all know how tasty potato fries are, but at what cost? They really haven’t got anything good in them. They are pure fat, carbs and excessive salt.
These zucchini fries are crispy, low calorie, so tasty and delicious! You have got to make these zucchini fries, they are so easy to make too.
The crispness is achieved by wrapping the zucchini fries with panko breadcrumbs. These fries are not fried, they are baked. And believe me, they are crispy enough.
I dipped them in ketchup, or you can serve them as a side with your burgers, or anything you like. They are perfect for any occasion.
Do let me know how you found these Vegan ‘Parmesan’ Baked Zucchini Fries if you try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
More Vegan Zucchini Recipes:
Vegan 'Parmesan' Baked Zucchini Fries
- 2 medium firm zucchinis skin on, cut into long wedges
- 3/4 cup/255g unsweetened almond or other plant-based milk
- 3 Tablespoons Dijon Mustard
- 3/4 cup/75g Panko Bread Crumbs or use 1/2 cup of almond flour for a GF option!
- 1/2 cup/30g Nutritional Yeast
- Salt generous amount for zucchini prep.
- Prepare the Zucchini:
- Preheat oven to 400F/200C degrees.
- Wash and cut zucchini into the same side wedges, leaving the skin on.
- Salt the zucchini generously and lay on paper towels for 15 minutes.
- Rinse with water and dry on the paper towel again.
- Bread Crumb/Almond Milk Wash Bowls:
- Using two similar-sized, wide-mouthed bowls make two different:
- In one bowl, combine Panko bread crumbs and nutritional yeast.
- In the second bowl, whisk almond milk and mustard.
- Breading the Zucchini:
- Dip each zucchini stick in the milk mixture and then dip it in the bread crumbs mixture; one at a time until all zucchini is covered in bread crumbs.
- Lay them on a baking sheet, separated from each other, on a silicone mat or parchment paper.
- Cook at 400F/200C for 35 minutes.
- Serve with ketchup, dijon mustard, or add a little fire by adding a small amount of Sriracha to the ketchup