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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.
Course:
Main Course
Keyword:
gluten-free, vegan
Servings:
2
Ingredients
3
large zucchini
about 1 kg
1
tablespoon
olive oil
For the vegan parmesan
100
g
Brazil nuts
2
tablespoon
nutritional yeast
1
scant teaspoon salt
2
tablespoon
olive oil
1
garlic clove
crushed
1
teaspoon
dried Italian herb blend
Topping
1
tablespoon
olive oil
2
sprigs of basil
only the leaves
Metric
-
US Customary
Instructions
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.