Baked Vegan Zucchini Fries
- 2 cups plain almond or soy milk
- 3 tablespoons dijon mustard
- 2 cups Panko breadcrumbs
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 cup whole wheat flour
- 1 lb zucchini, cut into 4-5-inch long sticks, about 1/2-inch wide
- Marinara sauce for serving
- Preheat the oven to 425 degrees F. Line a 12×18-inch baking sheet with parchment paper.
- Whisk the almond or soy milk and mustard together until combined in a shallow pie dish or bowl. In another shallow pie dish or bowl (glass baking dishes work great too), stir the breadcrumbs, salt, pepper, garlic powder, and cayenne pepper together until well-blended. Set both dishes aside.
- Place the flour in a large zipper bag (gallon-size works best) and toss in all of the zucchini sticks. Seal the bag well and shake up the zucchini until all of the sticks are coated with flour.
- Taking a few sticks at a time, roll them around in the milk-mustard mixture then coat them in the breadcrumbs, lightly patting the breadcrumbs onto the zucchini if needed. Try to not to handle the zucchini too much at this point or the breading with fall off. Carefully transfer the sticks to the baking sheet, spacing them about 1/2-inch apart. You’ll be able to fit the entire pound of zucchini on a 12×18-inch baking sheet, so push them close together if needed. Repeat with remaining zucchini sticks.
- Bake for 18-22 minutes until golden brown and delicious-looking. Serve with ranch dressing or marinara sauce.
- The best way would be to reheat leftovers would be to pop them in a 375 degree oven for 5-7 minutes until they are heated through.
(loosely based on this recipe from Smells Like Home)