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!
Average Member Rating
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30 people rated this recipe
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