Zucchini Cheese Sticks

Posted by in 4th of July, Cooking, Snacks, Super Bowl Sunday | 0 comments

 

 

 

 

 

adsc_0079

 

 

 

Hello & Happy Thursday!!

 

 

 

 

When I say I’ve explored a lot of zucchini concepts, believe me, I’ve been doing zucchini noodles since 2013, explored zucchini breads, frittersblossomsfries, and even bread puddings!

 

 

 

What I had yet to try though was.. a vegan cheese stick!

 

 

From a distance I thought, eh, that won’t work, too much moisture in zucchini and it will just be a big ol soggy mess. While that can happen if the zucchini is drained of its moisture, if done right.. 

 

 

You have some easy peasy cheesy vegan amazingness!

 

 

Its crispy, crunchy, and the zucchini actually holds up post baking!

 

 

 

dsc_0115

 

 


 

What I love about this recipe is that it includes a handful of ingredients, no sugar, tons of veggies, a handful of cheese, and cuts out carbs by substituting zucchini for the base!

 


 

 

 

 

If you’re looking for an alternative to the traditional cheese breadsticks and have an affinity for all things zucchini like me.. 

 

 

You have to try my recipe for vegan Zucchini Cheese Sticks!

 

 

 

 

 

 

 

dsc_0108

 

 

Why this recipe rocks:

 

Easy

Cheesy

Packed with zucchini

Non vegan approved 

Quick

Great for entertaining

Can season however you like!

Affordable 

 

 

 

 

dsc_0074-1

 

 

 

dsc_0119

 

 

 

dsc_0150

 

 

 

dsc_0114

 

 

 

 

dsc_0135

 

 

 

Vegan Zucchini Cheese Sticks

 

 

 

Yields 16 sticks

Vegan Zucchini Cheese Sticks

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 3 cups shredded zucchini (about 3 medium)
  • 3 tbsp vegan Follow Your Heart eggs mixed with cold almond milk
  • 1/3 cup flour
  • 1 teaspoon sea salt
  • 1 cup shredded Follow Your Heart vegan mozzarella
  • 1 cup shredded Follow Your Heart vegan cheddar cheese
  • 1/2 tsp red pepper flake
  • 1/2 tsp garlic powder

Instructions

  1. Preheat oven to 450 degrees F. Sprinkle the shredded zucchini with salt to release some of its moisture. Let sit 10-15 minutes, then squeeze zucchini in a clean cheese cloth to release most or all of the liquid.
  2. Mix zucchini, vegan eggs and flour in a medium bowl. Lightly grease a pan with coconut oil, spread the zucchini mixture onto a large thin rectangle. Bake for about 25 minutes or until the edges are nicely brown. Make sure it's nice and golden on the sides and top so the crust isn't mushy.
  3. Reduce the oven to 350 degrees F, sprinkle the crust with vegan cheese, garlic, and red pepper. Continue baking until the cheese is just melted. Let cool a few minutes, then cut into sticks. Serve with fresh marinara!
Cuisine: Snack/Appetizer | Recipe Type: Zucchini Cheese Stick
7.6.4
649
http://www.eatdrinkshrink.com/cooking/zucchini-cheese-bread

 

 

 

 

like11212-1

untitled6-1

 

 

 

 

 

 

 

 

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Recent Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *