Vegan Zucchini Sticks Recipe
Get ready to fall head over heels for Vegan Zucchini Sticks! Crisp, golden, and bursting with herby flavor, these plant-based delights prove that wholesome snacking can also mean serious crunch and flavor. Whether you’re prepping a savory appetizer for a dinner party or just want a nourishing midday treat, this recipe takes ordinary zucchini and transforms it into irresistibly dippable perfection—without any dairy or eggs in sight. Trust me, once you try these, you’ll be making Vegan Zucchini Sticks all year long.
Ingredients You’ll Need
The magic of Vegan Zucchini Sticks comes from a handful of simple, pantry-friendly ingredients. Each one plays a key role, whether it’s bringing crunch, richness, or a pop of color. Here’s what makes these sticks unbelievably delicious:
- Zucchini: Choose three medium zucchini for the best stick shape—fresh, firm zucchini gives you a satisfying bite.
- Unsweetened plant-based milk: Acts as a binding agent and creates a dairy-free “buttermilk” that helps the coating stick beautifully.
- Apple cider vinegar: Just a tablespoon curdles the milk, creating that tangy, classic buttermilk flavor that enhances every bite.
- Panko breadcrumbs: Japanese-style panko gives your Vegan Zucchini Sticks an unbelievable crunch; use gluten-free if needed!
- Nutritional yeast: Adds a “cheesy” flavor and boosts the golden color while keeping the recipe 100% vegan.
- Garlic powder: Delivers a warm, savory punch—essential for that craveable snack factor.
- Onion powder: Adds depth and blends perfectly with the garlic for a balanced flavor in every stick.
- Smoked paprika: Gives color and just a hint of smoky intrigue, making these stands out from ordinary zucchini fries.
- Dried oregano: Just a touch infuses each stick with herby complexity.
- Salt: Essential for seasoning and bringing out the natural flavors.
- Black pepper: Adds subtle heat and rounds out the seasoning blend.
- Olive oil spray: A spritz before baking ensures the coating crisps up beautifully without excess oil.
How to Make Vegan Zucchini Sticks
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. This high temperature is the key to getting those Vegan Zucchini Sticks perfectly crispy and golden on the outside while staying tender inside.
Step 2: Make Vegan Buttermilk
In a small bowl, pour in the unsweetened plant-based milk and stir in the tablespoon of apple cider vinegar. Wait for about 5 minutes—this combination will curdle slightly, creating a quick vegan buttermilk. This not only gives your sticks a subtle tang but also helps the crumb coating stick like a charm.
Step 3: Mix the Crispy Coating
Grab another bowl and combine the panko breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Use a fork or your hands to make sure everything’s evenly mixed—the vibrant color and aroma will have your mouth watering already!
Step 4: Coat the Zucchini Sticks
Working with one zucchini stick at a time, dip it first into the vegan buttermilk mixture, letting the excess drip off. Then roll it in the breadcrumb mixture, pressing gently so the crumbs adhere on all sides. Lay each coated stick on your prepared baking sheet in a single layer to ensure even baking and ultimate crunch.
Step 5: Bake to Crispy Perfection
Lightly spritz the coated zucchini sticks with olive oil spray, which helps them get golden and extra crisp in the oven. Pop them in for 20–25 minutes, flipping halfway through. When they’re deeply golden and irresistibly crunchy, they’re ready to enjoy. Serve your Vegan Zucchini Sticks piping hot with your favorite vegan dipping sauce—marinara and ranch are both classics!
How to Serve Vegan Zucchini Sticks
Garnishes
A sprinkle of chopped fresh parsley or basil offers a burst of color and freshness. For an extra dash of flavor, a scatter of vegan parmesan or a hit of lemon zest over your Vegan Zucchini Sticks will really make your platter pop. You can even add a pinch more smoked paprika on top right before serving for dramatic flair.
Side Dishes
Pair your Vegan Zucchini Sticks with a crisp side salad featuring arugula, cherry tomatoes, and a zippy vinaigrette. They’re fabulous alongside a bowl of creamy vegan tomato soup or nestled next to a vegan burger for the ultimate comfort meal. Their light, crunchy profile means they fit in beautifully at picnics, cookouts, or as part of a game day spread.
Creative Ways to Present
Make your Vegan Zucchini Sticks the star of a snack board! Arrange them in a basket lined with parchment and tuck in little ramekins of dipping sauces for a shareable centerpiece. For parties, skewer them onto cocktail picks for a grab-and-go appetizer, or pile them high in a cone of parchment paper for street-food style snacking at home.
Make Ahead and Storage
Storing Leftovers
Let leftover Vegan Zucchini Sticks cool completely, then store them in an airtight container. They’ll keep in the fridge for up to three days. To keep that delicious crunch, avoid stacking them when possible and don’t add any garnishes until you’re ready to serve.
Freezing
You can freeze baked zucchini sticks, though their texture will be a bit softer once reheated. Place cooled sticks in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. This method helps them from sticking together and means you can grab a handful whenever a snack craving strikes!
Reheating
For best results, reheat refrigerated or frozen Vegan Zucchini Sticks in a 400°F (200°C) oven or air fryer for 8–10 minutes. The oven’s dry heat brings back most of their original texture—skip the microwave, which can make them soggy. A quick broil at the end will restore peak crispiness if needed!
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash has a very similar texture and a subtly sweeter flavor, so feel free to substitute one for the other or use a combination for a more colorful plate of Vegan Zucchini Sticks.
What dipping sauces pair best with Vegan Zucchini Sticks?
Classic marinara and vegan ranch are always crowd pleasers. For a spicy kick, try chipotle mayo or buffalo sauce, and for Mediterranean vibes, a vegan tzatziki is dreamy!
Will these work in an air fryer?
Yes! An air fryer delivers extra crunch with even less oil. Cook your Vegan Zucchini Sticks at 400°F (200°C) for about 12–15 minutes, flipping at the halfway mark. They’ll crisp up beautifully and be ready in record time.
How do I keep the coating from falling off?
Make sure to let the buttermilk soak in for a couple of seconds, then press the breadcrumb mixture onto each stick firmly. Baking on parchment paper and using an olive oil spray finish also helps the coating stay put through baking.
Are these suitable for gluten-free diets?
Definitely! Swap in gluten-free panko breadcrumbs, and you’ll have a batch of Vegan Zucchini Sticks that everyone can enjoy, regardless of dietary needs.
Final Thoughts
If you’re ready to try a snack that’s both hearty and wholesome, Vegan Zucchini Sticks are about to become your new favorite go-to. They’re fun to make, easy to customize, and absolutely packed with flavor and texture. Invite friends over, whip up a double batch, and watch them disappear—the only challenge will be saving some for yourself!
Print
Vegan Zucchini Sticks Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These vegan zucchini sticks are a delicious and healthier alternative to traditional fried snacks. Crispy on the outside, tender on the inside, and bursting with flavor, they make a perfect appetizer or snack for any occasion.
Ingredients
Zucchini Sticks:
- 3 medium zucchini (cut into sticks)
Vegan Buttermilk:
- 1 cup unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
Breadcrumb Coating:
- 1 cup panko breadcrumbs
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil spray
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the vegan buttermilk: In a small bowl, mix the plant-based milk with apple cider vinegar and let sit for 5 minutes to curdle.
- Make the breadcrumb mixture: In another bowl, combine panko breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper.
- Coat the zucchini sticks: Dip each zucchini stick into the buttermilk mixture, then roll in the breadcrumb mixture until coated.
- Bake: Place coated zucchini sticks on the prepared baking sheet in a single layer. Lightly spray with olive oil. Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- Serve: Serve hot with marinara or vegan ranch dipping sauce.
Notes
- For extra crunch, use gluten-free panko if needed.
- These can also be cooked in an air fryer at 400°F (200°C) for 12–15 minutes.
- Best enjoyed fresh, but leftovers can be reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 6 sticks
- Calories: 160
- Sugar: 3g
- Sodium: 370mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
