Baked Zucchini Sticks with Queso Dip


Looking for something to snack on whilst watching a Sunday afternoon movie?  No need to look any further – these zucchini sticks and dip will hit the spot!

You will need:

  • 1 1/2 lbs. zucchini (cut into sticks approximately 1/2″ wide and 4″ long)
  • 1/3 cup hot water
  • 1 tbsp. ground flaxseed
  • 1 tbsp. flour
  • 1 cup panko crumbs (Japanese style breadcrumbs, the flakes stay crispier longer than breadcrumbs and don’t absorb as much grease)
  • 1/4 tsp. onion powder
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 3/4 cup milk (I use unsweetened)
  • 6 tbsp. nutritional yeast
  • 1/2 cup diced tomatoes
  • extra onion powder, salt, and pepper

Preheat the oven to 375F.  You will need a baking sheet for the zucchini sticks.

Stir the ground flaxseed and flour together in a cup, add the hot water gradually so the flour does not clump.  Once mixed, pour into a shallow bowl and let sit for 5 minutes to thicken.

Cover the surface of a plate with panko crumbs about 1/4″ deep.  Sprinkle pinches of onion powder, salt, and pepper over the crumbs.  Dip the zucchini sticks, one at a time, into the flaxseed mixture, being sure to cover all sides.  Now press the zucchini in the panko mixture until all sides are coated.  Repeat until all zucchini is coated.  Place the zucchini sticks on the baking sheet about 1/2″ apart.

Bake for 7 minutes on each side (about 30 minutes in total).

While the zucchini is baking, bring the milk to a boil in a small saucepan. Add the remainder of the ingredients and stir until the nutritional yeast has dissolved.

Lower the heat to low-medium and simmer for 5 minutes. Add salt and pepper to taste.

Serve the sauce warm with the zucchini sticks straight out of the oven. They are messy to eat, so make sure you have plenty of serviettes on hand.


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