Care for something crispy? Potato chips might satisfy your need for crunch, but all those fat and calories will slow you down. Instead, try slicing up a zucchini and baking it with cheesy vegan cream, herbs and crushed nuts. Quench your munchies with a nutritious dish and provide your body with the fuel it needs to get you through the day.
Ingredients
4 large organic zucchini, sliced into long spears
Extra virgin unrefined coconut oil spray
1 cup cashew cream
1/2 cup fresh parsley, chopped
1/3 cup crushed hazelnuts
1/3 cup nutritional yeast
Pinch sea salt, optional
Directions
- Preheat oven to 350 degrees F.
- In a flat dish, mix together cashew cream and nutritional yeast. Place parsley and hazelnuts in separate, smalls plates.
- Spray zucchini spears with coconut oil. Roll each spears in cashew cream mixture to coat generously, then spears in parsley and crushed hazelnuts.
- Place spears on baking sheet. Sprinkle with sea salt and additional nutrition yeast.
- Bake for 18-20 minutes or until desired level of crispiness is reached.
Note: The cashew cream-nutrition yeast mixture also makes a great dipping sauce!