Baked Zucchini Sticks with Vegan Parmesan
This is a light, healthy, and yummy veggie dish that you can serve as a starter or a side dish, or just have it as a little snack in-between meals.
about 1 kg
For the vegan parmesan
scant tsp salt
dried Italian herb blend
sprigs of basil
only the leaves
Preheat the oven to 180° C / 356° F (fan on).
Wash the zucchini, cut off the ends, and quarter the zucchini lengthwise.
Line a baking tray with parchment paper and spread the zucchini sticks with the cut side upwards onto the tray.
Using a pastry brush, coat the zucchini sticks with about 1 tablespoon of olive oil.
For the vegan parmesan, coarsely grind the Brazil nuts and mix with the other parmesan ingredients.
Coat the zucchini sticks with parmesan. I used my fingers to tap about ½ to ¾ of the parmesan onto the zucchini.
Bake the zucchini sticks on the lowest rack for about 20-30 minutes, until they are golden brown.
Serve hot out of the oven, sprinkled with olive oil, basil leaves, and any leftover parmesan.