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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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