Vegan 'Parmesan' Baked Zucchini Fries
Baked, oil-free zucchini fries, although a great alternative to traditional baked potato fries provides a different texture and variety compared to french fries; crispy on the outside and delicately soft on the inside. My vegan zucchini fries recipe is healthy and fabulously crunchy.
Ingredients
- 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.
Instructions
- 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
Notes
Store these zucchini fries in the fridge in an air-tight container for up to 2 days. Ideally, reheat them in the oven for bringing back the crispiness.
Nutrition
Calories: 232kcal
Tried this recipe?Let us know how it was!