July 28, 2008
Vegan Zucchini "Mozzarella" Sticks with Roasted Red Pepper Sauce Recipe
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 (roasted red pepper sauce) but feel free to use your favorite marinara.
A healthy alternative to deep-fried Mozzarella sticks. Serve with my roasted red pepper sauce or your favorite marinara.
2 whole zucchini
¾ cup whole wheat bread crumbs
3 tbsp vegan parmesan
½ tsp garlic powder
⅓ cup nondairy milk
Preheat oven to 400F. Grease a cookie sheet or line with parchment paper and set aside. Cut zucchini into sticks 1/2-inch thick and set aside. Grind bread crumbs using a mortar and pestle to a fine consistency. Mix crumbs with vegan Parmesan, garlic powder and a few dashes of salt and pepper. Place crumb mixture into a shallow bowl. Pour non-dairy milk into another bowl. Dip sticks into non-dairy milk and then press all sides into the crumbs mixture. Transfer to a cookie sheet, spray with cooking spray (optional) and bake 15-20 minutes, until the breading is golden brown and zucchini is tender.