Baked Zucchini Fries

2013-11-02
  • Yield : 30
  • Servings : 2-4
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

We all love fries, it’s just genetically programmed in our DNA. But I’m obsessed with fries, like it’s a serious problem haha. However, when you bake instead of fry them they become totally guilt-free! So I wanted to share a SUPER simple recipe for mess-free zucchini fries that are sure to please your fry cravings, quickly!

For more recipes from Margaret, check out The Plant Philosophy!

Ingredients

  • 2 Zucchinis
  • 1/4 cup Panko bread crumbs (Japanese style)
  • 1 tbsp Nutritional Yeast
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Method

Step 1

Preheat you oven to 425 degrees F and line a baking sheet with lightly greased foil.

Step 2

Wash & cut your zucchini in half (horizontally & vertically) you want to make spears any thickness you desire, I did thick-cut (thin cut is crunchier).

Step 3

In a large gallon sized plastic bag, combine all your seasonings & crumbs. You want to divide up the zucchini spears in half (1 zucchini worth at a time, or less) and throw them into the bag. Toss it around, shake it, dance. Once they look fully coated, line them on your baking sheet and repeat with the second half.

Step 4

Cook for 8 minutes, flip and cook another 8 minutes. You want them to be tender but finish them off with a quick broil to get that crispy texture. I usually go about 2-3 minutes.

Step 5

Serve with marinara or non-dairy ranch, enjoy!

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Comments (11)

  1. posted by Vicki on November 2, 2013

    What really makes these “on a budget” is that so many people in my area grow zucchini in their summer garden and for some reason, they almost always have way more than they can use. My nice friends usually give me wonderful tomatoes and zucchini from their garden and, occasionally, green beans, too! I’m not much of a baker, but I’ve made several loaves of zucchini bread. With this great recipe, I look forward to trying these fries next summer!

      Reply
    • posted by Margaret Chapman on November 2, 2013

      Exactly! Zucchini is such an easy veggie to grow and it’s always in abundance! I really hope you enjoy this recipe when you get around to making it, keep me posted! 😀

        Reply
  2. posted by merly rosales on November 6, 2013

    what does the nutritional yeast do? I have nutritional yeast and don’t know what to do with it.

      Reply
    • posted by Margaret Chapman on November 9, 2013

      It gives a bit of a “cheese” flavor and some added protein. I’m just a fan of it 🙂 totally optional though, hope you enjoy.

        Reply
  3. posted by Kim on November 8, 2013

    Looks great and easy. Merly – I imagine the nutritional yeast is for a bit of cheese flavor (what it is usually used for).

      Reply
  4. posted by Ruth on March 12, 2014

    I use nutritional yeast in many things – John McDougal has a recipe for what he calls “no parmesan” cheese in his “The Starch Solution” book: 1 cup almond meal, 1 cup nutritional yeast, a dash of onion powder and a dash of salt (optional). Put all together in a jar, cover and shake well. Refrigerate for up to 1 month. As a vegan I use this on all my Italian dishes. Cheese was the most difficult sacrifice I had to make going vegan, but this recipe really helps!

      Reply
  5. posted by Rachel Linn on April 4, 2016

    I made these this evening, and they were very tasty. I was almost out of nutritional yeast (maybe only a 1/2 Tbsp on hand), so to up the flavour I added about an 1/8 tsp Turmeric powder. It was very nice.

      Reply
  6. posted by Inexperienced vegan on June 27, 2017

    Followed to a tee, but I’m guessing I still did something wrong. No one else mentioned having trouble with the mixture sticking to the veggies. I definitely had said issues. They’re in the oven now. I already know I’ll love the taste as every ingredient is something I frequently use and always love. I just don’t know how much of it I’ll actually taste due to the mixture not sticking.

      Reply
    • posted by Martin on October 26, 2017

      I had the same issue. No idea how some people are getting the mixture to stick. Perhaps washing them is key and putting in the bag when they are still wet?

        Reply

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