Lemon Zested Baked Zucchini Fries

I made these fries from start to finish and still can't believe they weren't fried. They would taste great on a hot sunny day, laying out on the beach, with a cold glass of beer (a girl can dream).
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 Fries
by 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.


  1. So I've been hanging out with a bunch of spicy lovin' Sicuan eatin' Chinese people and I've been using the Siracha like a mad woman! You would be so proud... I can't seem to get enough- I'm ready for the super hot bimbambap!

    1. Haha! That's so awesome! You already made me proud when you ate my version of spicy korean soup - but now you may be ready for the "danger" soup :) Can't wait to eat some with you when you get back!


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