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Recipe starts at 05:10
Look for an alternative to regular potato fries? Then we present to you the breaded zucchini fries: crunchy on the outside, warm and soft on the inside. Pair it with your favourite dip, or try one of the two dip recipes we share below!
Baked Zucchini Fries With Two Dips
▸ ▹ Vegan, nut-free, soy-free
Servings: 3 - 4
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
2 medium zucchini
2 tsp (10 mL) vegetable oil
¾ cup (85 g) breadcrumbs (GF if desired)
2 Tbsp (9 g) nutritional yeast
1 tsp (4 g) salt
½ tsp ground black pepper
Roasted Red Pepper Dip
2 roasted red bell peppers, from a jar
1 tsp (5 mL) sambal oelek
½ tsp garlic powder
½ tsp dried basil
½ tsp dried oregano
Thousand Island Dip
⅓ cup (80 mL) vegan mayo
2 Tbsp (30 mL) ketchup
2 Tbsp (30 g) chopped pickles
1 Tbsp (15 mL) sweet chilli sauce
1 tsp (5 mL) pickle juice (from jar)
¼ tsp ground black pepper
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 with hands to coat the zucchini. Transfer to a parchment lined baking dish.
Toss zucchini with oil. Add the bread crumbs, nutritional yeast, salt, and pepper and mix with hands to coat the zucchini.
Bake for 20 minutes, give the zucchini fries a gentle flip to help it cook evenly, and then bake for another 15 - 20 minutes. 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 air-tight container in the fridge for up to 3 days. Best if reheated in the oven, to retain crispiness.
Variations: add other spices like cumin, Italian seasoning, Cajun spices, or curry powder.
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