Happy Herbivore

Kids everywhere will eat their zucchini! In my pre-vegan, pre-health fanatic days, I loved ordering fried mozzarella sticks as an appetizer... now these baked zucchini sticks hit the spot! I've included a dipping sauce recipe but feel free to use your favorite marinara.

Breaded Zucchini Sticks - makes approx. 24 sticks

2 medium zucchinis, sliced into thick sticks (about 1/2" thick)
3/4 cup whole wheat bread crumbs
3 tbsp vegan parm or nutritional yeast
2 pinches of salt
few dashes of black pepper
1/2 tsp garlic powder - optional
1/3 cup fat free soy milk

Directions:
Preheat 400F
1. grind bread crumbs using morter and pestle or electric grinder
* grind crumbs to a fine consistency; a few larger pieces are okay
2. mix crumbs with parm, salt, pepper and optional garlic powder
3. place crumb mixture into a shallow bowl
4. pour soy milk into a shallow bowl
5. line cookie sheet with parchment paper (or grease cookie sheet)
6. dip zucchini sticks into soy milk then press all sides into crumb mixture
7. optional - spray with oil before baking
8. bake 15 to 20 minutes, until crumbs are golden brown and zucchini is tender

Roasted Red Pepper Dipping Sauce - makes 1 cup
1 13oz jar roasted red bell peppers (in water), drained
6 large fresh basil leaves
1 tsp italian seasoning
2 pinches sea salt
few dashes black pepper
1 tbsp ketchup - optional

Directions:
1. combine all ingredients in blender, whiz until smooth
2. optional - heat in microwave 30 seconds