Yumna Jawad, the foodie behind Feel Good Foodie worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry. She always had a passion for the food industry and clean eating. She turned her passion into her career and now, she whips up delicious snacks and meals for her whole family and millions of followers.
See ya spuds, we'll take zucchini instead. This recipe has us ditching french fries and ketchup for homemade, baked zucchini fries with the creamiest, most delicious vegan dipping sauce.
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 zucchini cut into strips about 3 inches long
- 1/4 cup all-purpose flour
- Cooking spray
- 2 tablespoons chopped fresh parsley leaves
- 1 cup cashews soaked overnight
- 1/4 cup non-dairy milk
- 1 garlic clove pressed
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
METHODPreheat oven to 425°F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a large bowl, combine Panko and Italian seasoning; season with salt and pepper; set aside.
Place zucchini onto a prepared baking sheet, and bake in the preheated oven until golden brown and crisp, about 20-25 minutes.