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Baked zucchini fries with vegan cashew dipping sauce
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4.94 from 16 votes

Baked Zucchini Fries

A fun alternative to potato fries, these zucchini fries are easy to make and quick to devour - they're crispy, healthy and delicious!
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 75kcal
Author Yumna Jawad


Cashew Dipping Sauce

  • 1 cup cashews soaked overnight
  • ¼ cup almond milk milk
  • 1 garlic clove pressed
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard

Zucchini Fries


    • Preheat 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.
    • Working in batches, dredge zucchini in flour, spray with cooking spray, then dredge in Panko mixture, pressing to coat.
    • Place zucchini onto prepared baking sheet, and bake in the preheated oven until golden brown and crisp, about 20-25 minutes.
    • While the zucchinis are baking, blend the ingredients for the dip in a small food processor.
    • Serve the dip with the zucchini fries while hot.



    Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, but they will soften after stored. To reheat, place them in a toaster oven or oven at 350°F for 2-4 minutes until heated through. I would not recommend freezing them since the zucchini contains a high water content and will get soggy when frozen.
    Make Ahead Tips: You can cut the zucchini fries in advance and store in the fridge on a paper towel in an airtight container. The paper towel will absorb any moisture released from the zucchini.
    Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
    • Instead of panko breadcrumbs, you can use regular breadcrumbs.
    • Instead of all purpose flour, you can use almond flour or other gluten-free flours.
    • Instead of coating the zucchini in cooking spray, you can use a beaten egg, but I decided to keep it vegan. The egg will make it more crispy though.
    • Feel free to add nutritional yeast to the cashew dipping sauce to add more of a cheesy flavor. But it's not necessary.
    Equipment: I love using my Cuisinart Smart Stick hand blender for making dressings and dipping sauces. It's quick and easy, and yields the perfect consistency, without any chunks of garlic leftover.


    Calories: 75kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 17.6mg | Calcium: 33mg | Iron: 1.2mg