Zucchini Fries

Zucchini Fries

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  • 2 cups zucchini, cut into wedges about 3 in long
  • 1 egg, beaten
  • 16 Nut Thins, finely crushed or rice crackers
  • 1 Tbsp nutritional yeast
  • 1 Tbsp flaxseed, ground
  • 1/2 tsp Celtic Sea Salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic granules
  • 1/4 tsp onion powder


  • Preheat oven to 350°F.
  • Pat zucchini wedges dry with a paper towel. (You can salt them first, let them sit for 1 hour, then pat dry to draw out even more moisture.)
  • In a shallow bowl, beat egg.
  • In a separate shallow bowl, stir together crushed Nut Thins, nutritional yeast, flaxseed, salt, pepper, garlic and onion.
  • Dip zucchini wedges one-by-one in egg, then coat with cracker mixture.
  • Place coated zucchini on parchment-lined baking sheet and bake 25-30 minutes or until slightly crispy.


1 serving = 2 cups vegetables, 1 daily allotment of crackers
This recipe does not store well.