Mmmm... they are SO good!
I was worried I wouldn't really be able to taste the lemon zest after they baked off - but you totally can... And the flavors are a perfect match in your mouth.
Not only are these baked, they are fat-free and plant strong!
I served these crispy delights as an appetizer with Sirracha straight up. If you or your guests aren't so bold; you (babies) may want to dilute the Sirracha with some all-natural ketchup.
Lemon Zested Baked Zucchini Friesby Sarah Farsh August 29, 2012
- 3 zucchinis or summer squash, cut lengthwise into 2" long and 1/4" thick pieces
- 1 cup all natural, plain, whole wheat bread crumbs
- zest from one lemon
- salt, pepper to taste
- 3 tbsp ground flax seeds
- 1/4 cup water
- 1 tbsp very good mustard, like this one. splurge - it makes a difference.
Pre-heat oven to 425º. Combine bread crumbs, lemon zest, salt and pepper together onto a large plate. In a small bowl, mix ground flax seeds, water and mustard together - let sit for 5-10min to form vegan egg substitute. Dip zucchini sticks first into flax seed mixture, then roll them in the bread crumb mixture on all sides. Lay coated zucchini pieces onto a nonstick baking sheet or lightly greased cookie sheet and bake for 20 - 25min until golden. Serve with Sirracha, fresh lemon, or your favorite dipping sauce.