Oven-baked Zucchini “Fries”

Serving 6 people

50 min


  • crunchy peanut butter 2-1/2 cups crunchy, whole grain cereal (I used Erehwon Supergrains – It's a gluten-free buckwheat & hemp cereal that is SUPER crunchy)
  • dijon mustard 1/4 cup dijon mustard
  • garlic powder 1-1/4 teaspoons garlic powder
  • olive oil 1/4 cup olive oil
  • onion powder 1-1/4 teaspoons onion powder
  • salt 1-1/4 teaspoons salt
  • water 3 tablespoons water
  • zucchini 1-1/2 lbs zucchini (about 4 zucchini)
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How to make it

  1. Preheat your oven to 425ºF and place a couple of racks on a baking sheet (I use cooling racks) or grease a large baking sheet.
  2. Cut the ends off of the zucchini, and slice each into sticks that are about 1/4-inch thick and 3 inches long. Set aside.
  3. Place the cereal, salt, garlic, and onion powders in a spice grinder or food processor, and pulse several times, until fairly well-ground, but still like coarse crumbs.
  4. Place the crumb mixture in a shallow dish.
  5. Whisk together the mustard, oil, and water in a large bowl, and add the zucchini sticks, tossing to coat.One by one, remove the zucchini sticks from the dijon mixture, letting any excess drip off, and roll them in the crumb mixture to coat.
  6. Place the zucchini sticks on the racks or baking sheet, and pop them in the oven for about 20 to 30 minutes, or until they are crisped up to your liking and tender on the inside. The zucchini will soften a bit more on the inside as they cool.