Ingredients
- 1 teaspoon olive oil
- ¼ cup water
- 2 tablespoons soy flour
- 1 teaspoon herbes de Provence
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ground black pepper to taste
- 1 dash cayenne pepper
- 2 zucchinis, quartered and cut into spears
- 1 tablespoon vegan mayonnaise (Optional)
- 1 tablespoon ketchup (Optional)
Why This Recipe Is A Must Try
Best Cooking Tips
- Make sure to slice the zucchini evenly so they cook at the same rate.
- For extra crunch, try using panko breadcrumbs instead of regular ones.
Step 1
Gently heat your oven to 350°F (175°C). Lightly grease a large baking sheet with olive oil. In a bowl, mix together water and soy flour until you get a thick batter, kind of like pancake batter. On a shallow plate, combine the bread crumbs with herbes de Provence, garlic powder, salt, pepper, and a pinch of cayenne.
Step 2
Dip each zucchini stick into the batter, making sure it’s well coated, then roll it in the bread crumb mixture so it’s nicely covered. Arrange the zucchini on the baking sheet with the cut sides facing down, all lined up in the same direction.
Step 3
Bake them for about 10 minutes until they start to turn golden. Flip the sticks onto their other cut side and bake for another 10 minutes. Finally, turn them skin-side down and let them cook for around 5 more minutes until they’re nicely browned.
Step 4
Once they’re done, transfer the zucchini sticks to a serving plate and enjoy with some vegan mayo and ketchup for dipping!
