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
Scale
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
