Um is there anything better in life than healthy food that tastes like it has been fried? These zucchini sticks are my new faux fried obsession!
The key to very crispy zucchini sticks, without the use of a fryer, is to salt the zucchini and drain excess liquid before baking. While this step does take an hour, the result is quite worth it.
There are so many amazing recipes to be made with zucchini. From brownies to pasta to crispy zucchini sticks – what a versatile vegetable! These zucchini sticks are a very popular snack in my house. The kids start in on them while still hot from the oven. Needless to say, these don’t last long!
In the video below I’ll show you just how quick and simple it is to make these wholesome, DELICIOUS zucchini sticks 🙂
Here’s the full recipe:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Cut each zucchini in half, horizontally, then make 2 cuts in each direction to create 9 sticks. Place the zucchini sticks in a colander and sprinkle with the salt. Allow to drain for 1 hour.
- After an hour you’ll see beads of liquid on the zucchini. Rinse with cold water. Pat the zucchini sticks dry.
- Combine the coconut flour and garlic powder in a shallow bowl.
- Combine the eggs and coconut milk in another shallow bowl.
- Combine the blanched almond flour, flax meal, nutritional yeast and dried oregano in a third shallow bowl.
- Transfer 1 Tablespoon of the egg mixture into the coconut flour mixture. Mix the coconut flour mixture well to create a paste.
- Rub the zucchini sticks in the coconut flour paste. Dip in the egg mixture. Sprinkle with the nutritional yeast mixture.
- Place on the prepared baking sheet. Bake for 12 minutes, flip, and bake for another 12 minutes. Turn the high broil on for a minute or two to brown. Remove from the oven and serve with Lazy Man’s Ranch. Enjoy!
Yum, I wish I could eat through the screen right now…
Zucchini sticks would be embarrassingly naked without ranch dressing. Let’s mix up some dairy-free, Lazy Man’s Ranch!
- 2 cans (13.66oz) coconut milk, full fat
- 1 Tablespoon dried parsley, crushed (or 3 Tablespoons fresh parsley, minced)
- 2 teaspoons dried dill (or 2 Tablespoons fresh dill, minced)
- 2 teaspoons onion powder
- 1 teaspoon garlic salt
- pinch of sea salt
- pinch of black pepper
- ½ teaspoon apple cider vinegar
- Chill the 2 cans of coconut milk in the fridge overnight – do not shake.
- Turn the cans of coconut milk upside down, and use a can opener to remove the bottom of the can. Pour the liquid out, then scoop the creamy, white coconut cream into a bowl. Combine all of the ingredients in a food processor. Pulse until smooth and well combined. Chill for 15 minutes. Enjoy!