Breaded and baked zucchini sticks make a nice change from French fries.
Yield: 4-6 servings
Time: 45 minutes
Tools
- cookie sheet
- knife
- 2 shallow bowls
- 2 spoons
- tongs
Ingredients
- 1 t olive oil
- ⅓ c mayonnaise
- ½ c breadcrumbs
- ¼ c nutritional yeast
- ¼ c ground almonds (or more nutritional yeast)
- ½ t salt
- additional spices* (optional)
- 3-4 medium zucchini
Directions
Oil the cookie sheet and set aside.
Place mayonnaise in one bowl and stir smooth. If it’s very thick, stir in a little oil.
Combine breadcrumbs, nutritional yeast, ground almonds, and salt in the other bowl.
Trim the ends off the zucchini, then cut each one into quarters: cut once around the circumference and once from end to end.
Cut each of those pieces into 3-4 wedges / sticks.
Preheat oven to 400.
Dip a wedge into the mayonnaise and coat with a thin, even layer. (Yes, it’s messy – fun with kids!) Then press lightly into the breadcrumbs and turn to coat all sides.
Place on the cookie sheet and repeat with all the wedges.
Bake for 10 minutes, then flip each wedge and bake another 10-15 minutes, until golden brown.
Notes
* You can add additional spices such as pepper, turmeric, garlic powder, herbes de Provence, etc.
Serve hot with a selection of dipping sauces, such as
These are sometimes called "zucchini fingers" but I just don’t find that term very appetizing, do you? Zucchini sticks or zucchini fries sound a lot more veg*n friendly to me. 🙂
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