Description
These vegan zucchini sticks are crispy, savory, and satisfying while still being healthy. Instead of frying, the zucchini is baked until golden brown, coated in a crunchy panko and nutritional yeast breading that adds a cheesy flavor without dairy. Perfect as a snack, appetizer, or side dish, these zucchini sticks are easy to prepare and pair beautifully with vegan dipping sauces like ranch, marinara, or garlic aioli.
Ingredients
2 medium zucchinis, cut into sticks
¾ cup panko breadcrumbs
¼ cup nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
For breading:
½ cup unsweetened plant-based milk
½ cup all-purpose flour
Instructions
-
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
In a shallow bowl, mix panko breadcrumbs, nutritional yeast, garlic powder, onion powder, oregano, smoked paprika, salt, and black pepper.
-
Set up a breading station with three bowls: one with flour, one with plant-based milk, and one with the breadcrumb mixture.
-
Dip each zucchini stick in flour, then in milk, and finally coat with the breadcrumb mixture.
-
Arrange the coated sticks on the prepared baking sheet.
-
Bake for 20–25 minutes, or until golden brown and crispy.
-
Serve hot with your favorite vegan dipping sauce.
Notes
- Make it gluten-free by using gluten-free flour and breadcrumbs.
- Add cayenne pepper or chili flakes for extra heat.
- Swap zucchini with yellow squash or eggplant for a twist.
- Try different sauces like vegan ranch, garlic aioli, or tahini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
