Zucchini Fries


Zucchini Fries

3 to 4 zucchinis depending on size

1/3 cup nutritional yeast

1 cup bread crumbs (we used Trader Joes Organic Bread Crumbs, but you can sub gluten-free or whatever you prefer)

1 teaspoon smoked paprika

1 teaspoon basil

2 teaspoons dried parsley

2 teaspoons

1 teaspoon salt

2 eggs

Avocado Aioli

1 ripe avocado

1/2 cup basil leaves

1 clove garlic

1 tablespoon lime juice

1/2 teaspoon salt

1 teaspoon

1/4 teaspoon pepper

1 tablespoon plain, unsweetened yogurt


Preheat the oven to 420°F. Wash and slice the zucchini into strips about two inches long and 1/4 to 1/2 inch thick. In one bowl, crack and lightly whisk both eggs. In another bowl, pour in the nutritional yeast. In a third bowl, mix together the bread crumbs, salt, paprika, basil, and parsley. Take your zucchini slices and dip them one by one in the nutritional yeast, egg, and then bread crumb mixture, and place them on a parchment paper lined sheet. Once each zucchini fry has been coated and is on the sheet, place in the oven and back for 20 to 25 minutes (no need to flip). Fries are done when the coating is brown and crispy.

While the fries are baking, make the avocado aioli in a food processor or blender by adding all ingredients and then blending


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