Crispy Baked Zucchini Wedges with Basil Chimichurri (Vegan+GF)
Looking for a healthier alternative to fried potato chips? These baked zucchini wedges make the perfect smarter snack for sharing with friends and family.
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Ingredients
2medium zucchiniwashed and sliced into 1/4 inch wedges
1/2cupall purpose floursee notes
1teaspoonsalt
1/2teaspooncracked black pepper
3/4cupunflavored almond milk
1 1/2cupsseasoned breadcrumbssee notes
Basil Chimichurri:
1/4walnuts
1/3cupnutritional yeast
1/2cupfresh basil leavespacked
1/2cupfresh cilantropacked
2clovesgarlic
1/3cupsolive oil
3tablespoonsred wine vinegar
1teaspoonsalt
1/2teaspoonpepper
Instructions
Preheat oven to 425 degrees F (220 C) and line 2 oven trays with parchment.
Whisk together milk, salt, pepper, and flour in a small bowl and pour breadcrumbs into another separate bowl. Dip zucchini pieces in flour batter then into breadcrumbs and place on prepared pans. Repeat until all are dipped.
Bake for 20 - 25 minutes until edges are browned and crispy.
Chimichurri:
Combine ingredients for chimichurri in food processor or blender and pulse until nearly smooth but still with a bit of texture.
Recipe Notes
If you'd like to make a gluten free version of this recipe simply replace the flour with cornstarch and use gluten free breadcrumbs.