Baked Vegan Zucchini Fries With Vegan Ranch Sauce

I absolutely love zucchini! I love to roast it in the oven with some other chopped veggies and drizzle with some olive oil. So simple and delicious! That recipe will be coming soon! My other favorite zucchini dish is zucchini fries baked in the oven. Mmmm... so freaking good! I can never make enough. I only use green zucchini for this recipe but I'm sure the yellow zucchini would work just fine even though it does seems to have a sweeter taste to me.

For this recipe I used two larger sized zucchini. You could use more zucchini, of course. Just make sure to refill the flour, milk and breadcrumb dipping bowls as needed. Season the zucchini and breadcrumbs to your own taste. I used a french fry seasoning mix that I found at Dollar Tree for only a dollar! If you can't find french fry seasoning just use a mix of sea salt, pepper, garlic powder, onion powder and paprika. The zucchini will need to marinate in the seasoning which helps with the flavor. Be sure not to over season, especially with the salt.

Ingredients:

Coconut oil baking spray {olive oil spray works great, too!} Spelt flour Unsweetened almond milk {I used what I had on hand/sweetened vanilla} Panko bread crumbs {plain} French fry seasoning {sea salt, pepper, garlic powder, onion powder & paprika} Italian seasoning {to season breadcrumbs}

Directions:

1. Preheat the oven to 400° F.

2. Make sure the zucchini has been washed well. I prefer to not peel the skin off. So wash thoroughly and pat dry with a paper towel.

3. Slice the zucchini into potato wedge or steak fry sizes. Season with the french fry seasoning {or your individual spices of sea salt, pepper, garlic powder, onion powder & paprika} and let marinate for 20 minutes.

4. Spray a large baking pan with coconut oil spray {I lined my pan with parchment paper}. Set aside.

5. Set up dipping station with 3 bowls or pans: Measure out enough of the spelt flour, almond milk and breadcrumbs to cover all of the zucchini wedges.

6. I added just a pinch of some of the french fry seasoning and 1/2 tsp of the Italian seasoning to the bread crumbs for more flavor to the plain bread crumbs {per cup of breadcrumbs}.

7. Start the process by first dipping the zucchini wedges into the flour, a few at a time. Shake excess flour. Then dip into milk and dip into bread crumbs lastly. Place on baking sheet. Repeat, repeat, repeat, until all the zucchini wedges are covered.

8. Lightly spray all the zucchini wedges with the coconut oil spray.

8. Bake for 25-30 minutes {depending on oven and altitude}. I flipped

them over halfway through the cooking time. The zucchini fries should come out very crispy and lightly browned. The inside of the zucchini should still remain soft.

See how crunchy they turned out! Crunchy and yet soft and delicious inside. But these zucchini fries just aren't complete without a little sauce on the side. I whipped together a homemade vegan ranch dressing with a few ingredients I already had on hand.

Vegan Ranch Sauce:

1 cup vegan mayo

1/4 cup unseasoned almond milk

1 tbsp apple cider vinegar

2 tsp parsley

1/2 tsp dill

1 tsp onion powder

1 tsp garlic powder

1/4 tsp sea salt

1/4 tsp black pepper

Directions:

Whisk {or use a blender} all of the ingredients until creamy. You can adjust seasoning to your own taste. Easy peasy! That's it.

Perfect side dish and a great appetizer for entertaining! Totally dairy-free, too! Hope you try this delicious recipe and make it a favorite as I have! Enjoy! xx! MVC

*Note: This is not a gluten-free recipe.