Crispy “Cheesy” Zucchini Spears

Maura Knowles - The Upside Blog

by | Updated: June 22nd, 2017 | Read time: 1 minute

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.

White Plate with Baked Vegan Zucchini Sticks | Vitacost.com/blog

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

  1. Preheat oven to 350 degrees F.
  2. In a flat dish, mix together cashew cream and nutritional yeast. Place parsley and hazelnuts in separate, smalls plates.
  3. Spray zucchini spears with coconut oil. Roll each spears in cashew cream mixture to coat generously, then spears in parsley and crushed hazelnuts.
  4. Place spears on baking sheet. Sprinkle with sea salt and additional nutrition yeast.
  5. 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!