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Baked Crispy Oil-Free Zucchini Fries
Crispy on the outside, tender and warm on the inside

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Baked Crispy Oil-Free Zucchini Fries

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Ingredients

Adjust Servings:
2 medium, skin on cut into wedges Zucchini
3/4 cup Unsweetened Unflavored Almond Milk or water if you don't use non-dairy milk
3 Tablespoons Dijon Mustard
3/4 cup Italian Panko Bread Crumbs
1/2 cup Nutritional Yeast
Varies Salt

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Cuisine:

Guilt-free, crispy and deliciously soft on the inside, theses oil-free zucchini fires melt in your mouth

  • 35 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Baked Oil-Free Zucchini Fries,  although a great alternative to traditional baked potato fries, provide a different texture and variety to french fries; crispy on the outside and delicately soft on the inside.

Although potatoes are a fabulous source of nutrition,  zucchini is well known to reduce weight. 95% water and low in carbohydrates, zucchini contains high levels of  Vitamin C, A, potassium and folate; all essential to good health.

I prefer my zucchini fries extra crispy easily achieved without using oil.  Silicone Baking Mats provide perfect baking without oil and sticking.

When choosing a zucchini, pick a smooth, firm, and brightly colored one. I usually use my zucchini within the first three days for freshness. You can cut rounds or wedges; I chose wedges for this recipe. I bath my zucchini in a Dijon mustard mixture before dipping in the Panko bread crumb mixture.

Because zucchini is 95% water, salting helps to reduce moisture and sogginess when cooking.

 

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Steps

1
Done

Zucchini

Preheat oven to 400 degrees.
Wash and cut zucchini into the same side wedges, leaving the skin on.
Salt the zucchini generously and lay on paper towels for 15 minutes.
Rinse with water and dry on paper towel again.

2
Done

Bread Crumb/Milk Wash

Using two similar sized, wide mouthed bowls make two different:
In one bowl, combine Panko bread crumbs and nutritional yeast.
In the second bowl, whisk almond milk and mustard.

3
Done

Dipping

Dip each zucchini stick in the milk mixture and then dip it in the bread crumb mixture; one at a time until all zucchini is covered in bread crumbs.
Lay them on a baking sheet, separated from each other, on a silicone mat or parchment paper.
Cook at 375 for 35 minutes.
Serve with ketchup, dijon mustard, or add a little fire by adding a small amount of Sriracha to the ketchup.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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