Dubbed yellow squash’s B.F.F., zucchini is truly one of the most versatile veggies in the produce section of the supermarket. No longer is it just grilled, skewered, and served “as is.” It transforms into zucchini bread, zoodles (shot through a spiralizer as a substitution for pasta noodles), zucchini cupcakes to please even the pickiest kid, and even zucchini fries. The internet is flooded with recipes for the zucchini-lover and plant-strong enthusiast. I won’t bore you with zucchini’s many health benefits. It’s a plant, so of course it’s good for you!
When I learned that August 8th was National Zucchini Day, I decided to take a stab at replacing my potato French-fry fetish with not only a zucchini version, but a healthy baked one to boot. Created by Damn Delicious, Crispy Baked Zucchini Fries are just that. Being a potato french-fry connoisseur, I was only half-expecting to enjoy it. Although the potato fry is ultimately still the king, I could not deny the fact that I could enjoy a boatload of these yummy, crispy pommes frites without a boatload of guilt. The finished product will be slightly crispy on the outside with a tender center.
Crispy Baked Zucchini Fries pair well with EP4L’s Garlic-Sriracha Aioli. It’s an easy, creamy dip with a hint to spice. Serve alongside fries or as a sandwich spread.
After the success of the fries, I decided to get really fancy by creating my own zucchini-inspired creation: Black-eyed Pea Zucchini Hummus. It has a dual purpose – as a savory veggie dip or a protein-packed sandwich spread. I like to enjoy them on my veggie burgers.
Creamed black-eyed peas are combined with tender zucchini and onions, smoky cumin, and paprika to deliver a flavor explosion! The result is a dip with green specks of zucchini.
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- 4 medium zucchini, quartered lengthwise, then cut into strips (like steak fries)
- 1 cup panko bread crumbs
- 1/2 cup Vegan Parmesan Cheese recipe, or store-bought version
- 1/2 cup all-purpose flour
- 2 tbsp. vegetable oil or cooking spray (if watching your fat intake)
- 2 tbsp. fresh flat-leaf parsley, chopped
- 1 tsp. Italian seasoning
- fine sea salt and ground pepper, to taste
- 1/2 cup raw, unsalted cashews
- 1 - 1/2 tbsp. nutritional yeast
- 1/2 tsp. fine sea salt,
- 1/8 tsp. garlic powder
Ingredients
Zucchini Fries:
Vegan Parmesan:
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- Add all ingredients to a food processor.
- Pulse until the ingredients form a fine, meal-like texture. Set aside.
- Preheat oven to 425 degrees. Coat a cooling rack with nonstick cooking spray. Place on a baking sheet. Set aside. It is very important to use a cooling rack to avoid the fries from becoming mushy!
- In a large bowl, combine breadcrumbs, Vegan Parmesan, Italian seasoning, salt, and pepper.
- Working in small batches, dredge zucchini strips in the flour. Lightly brush with oil or coat with cooking spray, then dredge into Panko mixture (pressing crumbs into zucchini strips).
- Place strips in a single layer the prepared cooling rack.
- Place baking sheet in oven and bake for 25-28 minutes, or until golden brown and crisp.
- Serve immediately, garnished with chopped parsley and alongside EP4L's Garlic Sriracha Aioli.*
- Enjoy
Vegan Parmesan 'Cheese' from: The Minimalist Baker (minimalistbaker.com)
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cup
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- 1 cups Vegan mayonaise
- 3-4 tbsp. Sriracha sauce
- 4 tsp. garlic powder
- 1 tbsp. chopped fresh Italian parsley (flat-leaf), optional garnish
Ingredients
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- Combine first 3 ingredients. Mix well. Garnish with parsley.
- Enjoy as a spicy sandwich spread or dip...
- Store unused portion in airtight container and refrigerate for up to a week.
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cups
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- 1 15-oz can black-eyed peas* drained and rinsed
- 1 large organic zucchini, chopped
- 1/2 small onion, chopped
- 2 heaping tbsp. tahini*
- 1 tbsp. oil
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1 clove garlic minced
- juice of 1/2 lemon
- salt to taste
Ingredients
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- Heat oil in a saucepan. Add onion and garlic. Cook for 1 minute. Add chopped zucchini. Allow to cook until onion is translucent and zucchini is tender. Remove from heat and allow to cool slightly.
- Add to food processor. Add remaining ingredients. Process mixture until smooth. Taste and add additional salt if needed. Repeat blending process until all ingredients are fully incorporated.
- Serve with the usual suspects: red pepper wedges, pita chips or wedges, pretzels, carrot sticks, or chips, etc. It also tastes great as a sandwich spread (protein included) with lettuce and tomato.
- Store unused portion in an airtight container in the fridge for up to a week. Enjoy!
*Make sure canned back-eyed peas do not have "animal fat" included in its ingredients.
