Vegan Oven-Fried Zucchini Sticks
Slice up some zucchini, coat them in some herby, "cheesy" breading goodness and make yourselves a light game day appetizer. And they're vegan too!
This recipe makes 24 zucchini sticks with 3 medium zucchini
Prep time: 15 minutes
Cook time: 22-24 minutes
Equipment needed: half sheet tray, cutting board, foil, whisk, small mixing bowls
See *Notes at the bottom of the page for more important tips/clarifications
Super Bowl Sunday was never about the game to me. We'd maybe turn the Puppy Bowl on and watch some Super Bowl commercials, and I'm always game (pun fully intended) for some of those classic Super Bowl Sunday snack foods. But just because I wasn't following along with the game myself, it never meant I didn't love the occasion.
While I was still living with my parents back home, I'd sit on the couch next to my dad, asking him the same old questions off of my football FAQ list. I'd just sit there, pretending to follow along, eating those yummy, but probably not too good for me, snacks and treats. The game never interested me too much but it was a great opportunity to just hang out with my dad and eat some delicious snacks we prepared for the night.
These zucchini sticks would make a great addition to your gameday meal plan! They're baked and not fried, making them a little lighter and easier to eat. They're still so satisfying to bite into, the crispy breading on the outside adding some nice crunch. They're fun to eat and a great appetizer to put out for the party to share. And they're completely vegan too!
And so what if the Super Bowl's over! These would be a great side dish for any occasion!
Ingredients:
3 medium zucchini
For batter:
3/4 cup vegan milk (I used oat milk)
1/2 cup all-purpose flour
1/2 tbsp corn starch
1/4 tsp garlic powder
sprinkle of salt, a few cranks of freshly ground black pepper
For breading:
1/4 cup vegan parmesan cheese (I used this recipe)
1/2 cup panko bread crumps
1 tsp dried oregano
1/2 tsp basil
1/4 tsp garlic powder
1/4 tsp dried parsley
Process:
Preheat your oven to 400 °F and prepare a half sheet tray with aluminum foil and spray with cooking spray (or brush with 1-2 tsps of canola or vegetable oil).
Start by washing and cutting the zucchini into sticks. working with one at a time (see photos above and videos on my Instagram!):
Cut off each end
Slice in half horizontally.
Then, working with one half at a time, slice in half vertically and then cut those halves into sticks.
Prepare your dredging/breading station: In one bowl, prepare the batter. Mix the vegan milk, flour, cornstarch, garlic powder, a pinch of salt, and some freshly ground black pepper. In another bowl, mix the vegan parm, panko bread crumbs, dried oregano, dried basil, garlic powder and dried parsley.
Using one hand, dip the zucchini in the batter, shaking off any excess. Then, using your other hand, coat in the panko mixture, tossing quickly in the breadcrumbs and patting lightly to adhere. Place on baking sheet and finish battering and breading the rest (see video on my Instagram for reference).
Bake for 22-24 minutes, flipping once halfway through, and baking until lightly browned. Serve with vegan ranch dressing and enjoy!
*Notes
Get creative with the seasonings! Feel free to put in any more or less of the seasonings I used, or add more that you like - red pepper flakes, thyme, and rosemary would be great additions.
It’s important when you’re battering and breading the zucchini sticks that you use one hand for the batter and then the other to coat in the panko breadcrumb mixture (I use my left hand for the batter and my right hand for panko)
Storing:
These are best eaten right away, but if you have leftovers store in an airtight container in the fridge for 2-3 days.
Reheating:
Preheat oven to 400 °F and line a half sheet tray with foil or parchment paper and place a wire rack on top. Let zucchini sticks come to room temperature (15-20 mins or so) and then bake for about 15-20 minutes, flipping once halfway through until crispy again!