Description
Easy Vegan No-Oil Baked Zucchini Sticks are a wholesome, plant-based snack or side dish that’s crispy, flavorful, and totally oil-free. Coated in savory herbs and spices and baked until golden, these zucchini sticks are paired with a creamy sunflower seed dip packed with lemon and dill. Perfect for health-conscious eaters, vegans, and anyone looking for a satisfying, guilt-free bite.
Ingredients
For the Zucchini Sticks:
4 medium zucchini
2 teaspoons garlic powder
1 tablespoon onion powder
1 tablespoon nutritional yeast
1 tablespoon dried dill
2 tablespoons whole wheat bread crumbs (optional; omit or use GF for gluten-free)
3/4 teaspoon salt
For the Sunflower Seed Dip:
2 ounces (60g) raw sunflower seeds
3/4 cup water
Juice of 1/2 lemon
1 teaspoon nutritional yeast
1 garlic clove
1/4 teaspoon salt
1/4 bunch fresh dill (optional)
Instructions
Zucchini Sticks:
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Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
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Slice zucchini into long sticks.
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In a bowl, mix garlic powder, onion powder, nutritional yeast, dill, breadcrumbs (if using), and salt.
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Toss zucchini sticks in the seasoning mix until evenly coated.
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Spread them in a single layer on the baking sheet.
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Bake for 25 minutes or until lightly crispy and tender.
Sunflower Seed Dip:
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Combine sunflower seeds, water, lemon juice, nutritional yeast, garlic, and salt in a high-speed blender.
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Blend until creamy and smooth.
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Stir in fresh dill, if using.
Serve:
Let zucchini cool slightly. Serve warm with the sunflower seed dip on the side.
Notes
For gluten-free, skip or substitute breadcrumbs.
To make extra crispy, bake longer or broil for 1–2 minutes.
Add cayenne or chili flakes to spice things up.
Dip can be swapped with hummus or vegan ranch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: Approx. 150 kcal
