Breaded Zucchini Sticks
Total time
– minCook time
– minPrep time
– min
Ingredients
- 2 whole zucchini
- ¾ cup whole wheat bread crumbs
- 3 tbsp vegan parmesan
- ½ tsp garlic powder
- ⅓ cup nondairy milk
Instructions
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.
Nutrition
Servings per batch: 24
- Calories: 21
- Fat: 0.30g
- Carbohydrate: 3.60g
- Dietary Fiber: 0.70g
- Sugars: 0.50g
- Protein: 1.20g
Total time
– minCook time
– minPrep time
– min
Ingredients
-
2
whole
zucchini
-
¾
cup
whole wheat bread crumbs
-
3
tbsp
vegan parmesan
-
½
tsp
garlic powder
-
⅓
cup
nondairy milk
Instructions
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.
Nutrition
Servings per batch: 24
- Calories: 21
- Fat: 0.30g
- Carbohydrate: 3.60g
- Dietary Fiber: 0.70g
- Sugars: 0.50g
- Protein: 1.20g
