Baked Zucchini Sticks
2 zucchinis, sliced into 1/4-inch sticks
2 tablespoons Organic Vegenaise or Wildwood garlic Aioli (we prefer the aioli)
3/4 cup Gluten-Free Panko bread crumbs (found at Whole Foods Market, or online)
1/2 cup finely grated Pecorino Romano cheese (Vegan option: use nutritional yeast)
1/4 teaspoon garlic powder
1/4 teaspoon pepper (optional)
Preheat your oven to 400°
Rinse zucchini, dry and cut into sticks. Start by cutting in half horizontally and then half again (twice) vertically to get thin slices. Once you have a 1/4-1/2 inch thick pieces cut into thirds to create “French fry” looking sticks.
In a bowl, gently mix together Vegenaise and zucchini sticks. In another bowl, mix together the panko, cheese, and garlic powder.
Line a baking sheet with parchment paper. Roll each Vegenaise coated zucchini stick through the breadcrumb mixture, pressing gently to adhere. Place on the baking sheet with enough space in between each so they are not touching.
Cook for 20-30 minutes until golden. Let cool and serve with ranch!!