Description
Zucchini sticks are now one of my favorite summer meals; soft, flavorful, and delicious on the inside and crispy and crunchy on the outside. A perfect culinary experience, if you ask me.
Ingredients
Scale
- 2–3 small to medium size zucchini
- 1/2 cup panko breadcrumbs
- 1/2 cup vegan parmesan (Click Here for the Recipe)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic
- 1/16–1/8 teaspoon cayenne
- 1/2 cup flour
- 1/2 cup water
Instructions
- Preheat oven to 425F
- Prepare zucchini:
- Wash and cut the zucchini into 3-4 inch pieces
- Cut each piece in half, and then half again (quartered)
- Place zucchini pieces on a cooling rack, skin side down
- Sprinkle with sea salt and let it sit for 10-15 minutes
- In a separate shallow bowl, prepare the bread mixture
- Combine panko breadcrumbs, vegan parmesan, dried parsley, dried basil, paprika, garlic, and cayenne. Stir to combine.
- In another shallow bowl, make the batter by mixing the flour and water and stir until smooth
- With a paper towel, dab the excess moisture from the zucchini pieces
- Dip each zucchini piece in the batter, then in the breadcrumb mixture, place on a greased (or use a silicone mat) baking tray and repeat the process until all the pieces are done
- Bake for 20 minutes or until pieces are golden brown
- Serve with ranch dressing (Click Here for the Recipe)
Notes
I prefer to use the smaller to medium size zucchini as they quarter into the perfect size