Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons powdered egg replacer
- 4tablespoons water
- 4 zucchini, trimmed, cut into sticks
- 125grams all-purpose flour
- 150grams vegan panko breadcrumbs
- 2teaspoons Italian seasoning
- 4tablespoons vegan parmesan, grated
- 2tablespoons Italian parsley, leaves, chopped
- 1/2 cup marinara sauce, ready-made, warm
Description
Crispy oven roasted zucchini using vegan egg replacer making for a quick and healthy plant-based appetizer or side dish.
Method
Step 1 of 6
Preheat the oven to 200°C/180°C fan-forced. Line a baking tray with baking paper setting it aside.
Step 2 of 6
Whisk the egg replacer with the water allowing the mixture to thicken for 1 minute.
Step 3 of 6
Coat the zucchini sticks with flour. Combine the breadcrumbs, Italian seasoning and vegan parmesan in a bowl.
Step 4 of 6
Tap off any excess flour from the curettes before dipping a few at a time into the egg replacer then pressing and coating them into the seasoned breadcrumbs.
Step 5 of 6
Arrange the breaded zucchini onto the lined baking tray, bake for 25 minutes flipping the zucchini halfway through cooking.
Step 6 of 6
Season with salt before arranging onto plate with a side of warm marinara sauce.
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