You can use the vegan “Parmesan” for all kinds of things, but we chose to coat zucchini and make it nice and crispy. Kids and adults alike love this recipe! Serve warm right from the oven!
- 1 (380g) large or 2-3 small zucchini
- 1 cup hemp seeds/hearts
- 1/4 cup plus 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 whole egg
- 2 egg yolks
Preheat oven to 400°F. Slice ends off zucchini. Slice in half, then slice each half into about 10 large French fries. Dry well with paper towels.
In a small blender or mini food processor, add the hemp, nutritional yeast, garlic powder, salt and pepper and pulse until the hemp breaks down and you’re left with crumbs the size of sand. Pour onto a plate.
Lightly whisk egg and yolks in a shallow dish. Dip zucchini into egg mixture, followed by the hemp mixture, pressing well and coating all sides.
Lay onto a baking sheet lined with a silicone baking mat or parchment paper. Coat tops with cooking spray.
Bake for 23-25 minutes or until golden. Serve with any whole foods based creamy dressing, our mayonnaise or a store-bought Paleo mayo.
We calculated the recipe’s macros based on using up all the ingredients, however, if you have remaining egg or topping, your macros will be lower.
Net Carbs: 3g