Baked Zucchini Fries with Two Dips
50 min
Appetizer
Side
Servings
Total
50 minPrep
10 minCook
40 minSwap out
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
-
2zucchinis
-
2 tsp (10 mL)vegetable oil
-
¾ cup (81 g)breadcrumbs
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1 tsp (6 g)salt
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½ tspground black pepper
Roasted red pepper dip
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2roasted red bell peppers, from a jar
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1 tsp (5 mL)sambal oelek
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½ tspgarlic powder
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½ tspdried basil
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½ tspdried oregano
Thousand island dip
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⅓ cup (80 mL)vegan mayonnaise
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2 Tbsp (30 mL)ketchup
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2 Tbsp (18 g)chopped pickles
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1 Tbsp (15 mL)sweet chili sauce
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1 tsp (5 mL)pickle juice (from the jar)
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¼ tspground black pepper
Directions
- Preheat oven to 340°F (170°C).
- Cut the zucchini into 1 inch (2 cm) thick fries, and transfer to a shallow, large bowl.
- Toss zucchini with oil. Add the bread crumbs, nutritional yeast, salt, and pepper and mix to coat the zucchini.
- Transfer to a parchment-lined baking tray, and bake for 35 - 40 minutes in the centre rack of the oven, stopping to give a gentle flip once halfway. When the zucchini is golden on the outside, and soft on the inside, it's ready.
- To make the roasted red pepper dip, add all ingredients to a small food processor, and blend until coarsely chopped.
- To make the thousand island dip, combine the ingredients in a bowl and stir to combine.
Storage
- Keep in an airtight container in the fridge for up to 3 days.
- Best if reheated in the oven, to retain crispiness.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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