Baked Zucchini Fries2013-11-02
- 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!
- 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
Preheat you oven to 425 degrees F and line a baking sheet with lightly greased foil.
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).
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.
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.
Serve with marinara or non-dairy ranch, enjoy!
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