Vegan Crispy Baked Zucchini Sticks
Indulge in the ultimate guilt-free snack with these Vegan Crispy Baked Zucchini Sticks! Perfectly seasoned and baked to golden perfection, these crunchy delights are not only plant-based but also incredibly easy to make. Coated in a flavorful blend of panko breadcrumbs, nutritional yeast, garlic, and paprika, each zucchini stick boasts an irresistible crunch while staying tender on the inside. The vegan buttermilk—made with almond milk and apple cider vinegar—ensures the coating sticks beautifully, giving you that satisfying crisp in every bite without deep-frying. Ready in just 40 minutes, these zucchini sticks are ideal as a snack, appetizer, or side dish. Pair them with your favorite vegan dipping sauce for an experience that's as wholesome as it is delicious. Perfect for meal preppers, weeknight diners, and party hosts, this recipe proves that plant-based eating can be both fun and flavorful! Keywords: vegan zucchini sticks, crispy baked snack, plant-based appetizer, healthy baked recipe, dairy-free snack, easy vegan recipe.
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Recipe Information
Ingredients
- 2 medium zucchini
- 0.5 cup all-purpose flour
- 0.5 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup panko breadcrumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- cooking spray
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Wash the zucchinis thoroughly, and then slice them into sticks about 3-4 inches long and 1/2 inch thick.
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Stir well and let it sit for a few minutes to create a vegan buttermilk.
In a separate shallow dish, place the all-purpose flour.
In another shallow dish, mix the panko breadcrumbs, nutritional yeast, garlic powder, paprika, salt, and black pepper until well combined.
Dip each zucchini stick first into the flour, making sure it is well-coated. Shake off any excess flour.
Next, dip the floured zucchini stick into the vegan buttermilk mixture, allowing any excess to drain off.
Finally, coat the zucchini stick in the seasoned breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere.
Place each coated zucchini stick onto the prepared baking sheet, making sure they are not touching.
Lightly spray the zucchini sticks with cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping them halfway through the baking time to ensure even cooking.
Remove from the oven and let them cool slightly before serving.
Enjoy your vegan crispy baked zucchini sticks with your favorite dipping sauce!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5336 mg | 232% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 31.3 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 310 mg | 24% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
