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Zucchini Fries (GF, V)

I've definitely made zucchini fries before, but I guess I never bothered to post any recipes on the blog. Better late than never. Added a cashew dipping sauce even.

Zucchini Fries (GF, V)

Serves: 2 | Time: 30 min

Changes: made gluten free and vegan


Zucchini Fries

1 large #zucchini cut into 1/2 inch x 3 1/2-inch “sticks”

1/4 cup Panko breadcrumbs

3 tbsp all purpose gluten-free flour

Dash each of salt, pepper, and onion powder

4 tbsp aquafaba

Nonstick cooking spray olive oil or canola oil flavored

Cashew Basil Dipping Sauce

2 tbsp lemon juice

Zest from 1 lemon

1/2 cup cashews, quick soaked in just boiled water for 10-15 min

1/2 cup water

1/2 cup olive oil

1 cup fresh basil leaves, lightly packed

1/2 tsp salt

1/4 tsp pepper


Make the fries: Position racks in the center of your oven and preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with nonstick spray.

Spread the sliced zucchini onto paper towels or a damp kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.

In wide, shallow dish (a pie dish works well) combine the Panko, flour, salt, onion powder, and pepper. In a separate bowl that is large enough to coat the zucchini, briskly whisk aquafaba.

Working five or six zucchini fries at a time, place the zucchini in the bowl with the aquafaba, tossing to coat them evenly. Shake off any excess aquafaba, then add them to the bowl with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres.

Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.

Lightly but thoroughly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray once more. Return to the oven, rotating the pan 180 degrees, then continue baking for 10 additional minutes, until the crumbles are crisp and golden and the insides are tender.

While the zucchini bakes, prepare the dipping sauce by blending all the ingredients together.


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