Adapted from Happy Herbivore by Lindsay S. Nixon
Don’t ask me. I don’t know why she called them mozzarella sticks. But anyways, they are a delicious side or appetizer. They are very easy and quick to make and everyone loved them.
Zucchini “Mozzarella” Sticks
Yield: 24 sticks
- 2 medium zucchini
- ¾ cup whole-wheat breadcrumbs
- 3 tbsp AJ’s Vegan Parmesan (recipe below)
- 1/3 cup nondairy milk (I used almond milk)
- Preheat the oven to 400F (204C). Line a cookie sheet with parchment paper and set aside.
- Cut each zucchini into 12 sticks (about ½-inch thick) and set aside.
- Mix the breadcrumbs with the vegan Parmesan and a little bit of salt and pepper. Place the crumb mixture into a shallow bowl.
- Pour the milk into another shallow bowl.
- Dip the zucchini into the milk and then press all sides into the crumb mixture. Transfer the coated stick to the prepared cookie sheet and repeat with the remaining sticks.
- Bake in the preheated oven for 15-20 minutes until the breading is golden and the zucchini is tender.
AJ’s Vegan Parmesan
Yield: ¾ cup
- ½ cup cashew nuts
- ¼ cup nutritional yeast
- Place the ingredients in the bowl of a food processor.
- Process until a smooth powder has formed.
- Store in an airtight container in the fridge for up to a week.
Comments: The author recommends eating these with marinara sauce. We had them plain and they were really good but you can try them with marinara or any other sauce you want. When cooking zucchini you want to make sure they are tender; raw zucchini, in my opinion, is not too great. I made these as a side dish for the Quinoa Curry Cakes. They would be great with any kind of burger, meat dishes or as a party appetizer along with other veggies.