If you’re on the hunt for a deliciously crunchy snack that feels indulgent but happens to be totally plant-based, then this Vegan Zucchini Sticks Recipe is exactly what you need. These golden, crispy sticks strike the perfect balance between tender zucchini inside and a flavorful, crunchy coating outside. They’re easy to whip up, full of savory goodness, and perfect for sharing or solo snacking. Whether you want a guilt-free appetizer, a kid-friendly treat, or a fun side dish, these zucchini sticks have got your craving covered in the most satisfying way.
Ingredients You’ll Need
The magic of this recipe is all in the simple yet essential ingredients that come together to create texture, flavor, and crunch. Each element plays a vital role—from the fresh zucchini’s juiciness to the golden breadcrumbs and nutritional yeast that add savory notes and a delightful crisp finish.
- 2 medium zucchinis: Choose fresh and firm zucchinis to ensure perfect texture and taste.
- 1/2 cup breadcrumbs: Provides the crispy coating that makes these sticks irresistible.
- 1/4 cup nutritional yeast: Adds a cheesy, umami flavor that makes this vegan treat so satisfying.
- 1 tsp garlic powder: Infuses a warm, savory punch that pairs beautifully with zucchini.
- 1 tsp onion powder: Enhances flavor depth without overpowering the other ingredients.
- Salt and pepper to taste: Simple seasoning to bring all the savory layers together.
- 1/4 cup olive oil: Helps the coating crisp up perfectly while keeping the inside tender.
How to Make Vegan Zucchini Sticks Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the zucchini sticks from sticking and to ensure easy cleanup.
Step 2: Coat the Zucchini in Olive Oil and Seasonings
Toss the cut zucchini sticks in olive oil, making sure every stick is evenly coated. Then sprinkle with garlic powder, onion powder, salt, and pepper. This step maximizes flavor so every bite has that perfect savory kick.
Step 3: Mix the Breadcrumb and Nutritional Yeast Coating
In a separate bowl, combine the breadcrumbs and nutritional yeast. This mixture is the key to the crispy, cheesy exterior that makes this Vegan Zucchini Sticks Recipe so irresistible.
Step 4: Coat the Zucchini Sticks
Dip each zucchini stick into the breadcrumb and nutritional yeast mixture. Press gently to ensure the mixture sticks well, creating that unbeatable crunch.
Step 5: Arrange and Bake
Place the coated zucchini sticks in a single layer on the prepared baking sheet. Bake them for 20–25 minutes, flipping them halfway through so they crisp evenly on all sides. You’ll know they’re ready when they turn a beautiful golden brown.
How to Serve Vegan Zucchini Sticks Recipe
Garnishes
To add an extra pop of flavor and color, sprinkle freshly chopped parsley or basil on top just before serving. A light dusting of smoked paprika can also add an exciting smoky twist to complement the crispy texture.
Side Dishes
These zucchini sticks pair wonderfully with a variety of dips like vegan ranch, marinara, or spicy aioli. For a fuller meal, serve them alongside a fresh quinoa salad or a colorful coleslaw to balance the crunch with some refreshing zest.
Creative Ways to Present
Try serving your vegan zucchini sticks in mini paper cones for a fun, casual appetizer presentation. You can also stack them in a rustic basket lined with parchment paper for a charming and cozy vibe at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them in an airtight container in the refrigerator for up to 2 days. To preserve the crispiness, avoid stacking them tightly and separate layers with parchment paper if needed.
Freezing
You can freeze baked zucchini sticks on a baking sheet until firm, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 1 month. When you want to enjoy them, just reheat directly from frozen.
Reheating
The best way to reheat your vegan zucchini sticks and retain their signature crunch is in an air fryer or a preheated oven at 375°F (190°C) for about 5–7 minutes. Avoid the microwave as it tends to make them soggy.
FAQs
Can I use almond flour instead of breadcrumbs?
Absolutely! Almond flour can be a great low-carb alternative, but it won’t get as crispy as traditional breadcrumbs. You might want to combine it with some crushed cornflakes or panko for a crunchier texture.
Is nutritional yeast necessary in this Vegan Zucchini Sticks Recipe?
While not absolutely required, nutritional yeast adds a unique cheesy flavor and extra savoriness that really elevates the dish. You can skip it, but the taste will be less rich.
Can I bake these zucchini sticks without oil?
Olive oil helps achieve that golden crispiness and prevents sticking, so while you can reduce it, baking completely without oil may result in less crunchy sticks. Try a light spray of oil if you want to cut back.
How thick should I cut the zucchini sticks?
Cut your zucchinis into sticks roughly the size of classic French fries—about 1/2 inch thick. This thickness ensures they cook perfectly tender inside while becoming crisp outside.
Can I make this recipe gluten-free?
Definitely! Swap regular breadcrumbs for gluten-free breadcrumbs, and you’ll have a gluten-free version that’s just as crunchy and tasty as the original.
Final Thoughts
There’s nothing quite like the comforting crunch of these golden veggie sticks that bring together simplicity and flavor in every bite. This Vegan Zucchini Sticks Recipe is one of my all-time favorite ways to enjoy zucchini, and I can’t wait for you to make it your favorite too. Whether as a snack or part of a meal, these sticks will brighten your table and delight your taste buds—give them a try and watch them disappear fast!
Print
Vegan Zucchini Sticks Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Zucchini Sticks are a crispy and delicious plant-based snack or appetizer, coated in a flavorful mixture of breadcrumbs and nutritional yeast, then baked to golden perfection. Perfect for dipping and sharing, they offer a healthy twist on traditional fried zucchini sticks, making them a delightful and guilt-free treat.
Ingredients
Zucchini Sticks
- 2 medium zucchinis, cut into sticks
Coating
- 1/2 cup breadcrumbs
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Other
- 1/4 cup olive oil
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking and ensure easy cleanup.
- Prepare the zucchini sticks: Toss the zucchini sticks in olive oil, making sure they are evenly coated. Season them with garlic powder, onion powder, salt, and pepper to taste to infuse them with flavor.
- Mix the coating: In a separate bowl, combine the breadcrumbs and nutritional yeast, which will create a crispy, cheesy-flavored crust for the zucchini.
- Coat the zucchini: Dip the oiled zucchini sticks into the breadcrumb mixture, pressing gently so that the coating adheres well to each piece.
- Arrange on baking sheet: Place the coated zucchini sticks in a single layer on the prepared baking sheet, ensuring they have space for even baking.
- Bake: Bake for 20-25 minutes, flipping the sticks halfway through baking to ensure they become golden brown and crispy on all sides.
- Serve: Remove from the oven and serve the crispy vegan zucchini sticks hot with your favorite dipping sauce for a tasty snack or side dish.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- If you prefer a lower-fat option, you can lightly spray the zucchini sticks with cooking spray instead of tossing in olive oil.
- These zucchini sticks can be served with vegan ranch dressing, marinara sauce, or any other dip of your choice.
- Ensure zucchinis are cut evenly to promote uniform cooking.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
