Crunchy baked zucchini sticks paired with a creamy, spicy queso dip makes for an awesome appetizer!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 115 kcal
Author Jackie of Vegan Yack Attack


  • 1 1/2 lbs . Zucchini Cut into 1/2" wide x 4" long sticks
  • 1/3 Cup Hot Water
  • 1 Tbsp . Ground Flaxseed
  • 1 Tbsp . Unbleached All-Purpose Flour
  • 1 Cup or So Panko Crumbs
  • Onion Powder
  • Salt & Pepper
  • 3/4 Cup Unsweetened Almond Milk
  • 6 Tbsp . Nutritional Yeast
  • 2 Tbsp . Diced Green Chiles
  • 1/2 Cup Finely Diced Tomatoes
  • 1/2 tsp . Dried Cilantro
  • 1/2 tsp . Salt
  • 1/4 tsp . Onion Powder
  • 1/8 tsp . Cayenne Pepper


  1. Stir the ground flaxseed and AP flour together in a small cup, add the hot water in gradually so that the flour does not clump. Once fully mixed, pour into a shallow bowl and let sit for 3-5 minutes to thicken.
  2. Cover the surface of a small plate with panko crumbs until it is roughly 1/4" deep; sprinkle a couple of pinches of onion powder, salt and pepper over the crumbs.
  3. Preheat the oven to 375°F and get a large baking sheet ready for placing the zucchini sticks.
  4. Submerge the zucchini sticks, one at a time, into the flaxseed mixture and make sure to cover all sides. Next, press the zucchini into the panko mixture until all sides are crusted with crumbs.
  5. Repeat crusting steps until all zucchini is used and place the breaded zucchini sticks on the baking sheet roughly 1-1/2" apart.
  6. Bake zucchini for 7 minutes on each side of the stick (almost 30 minutes).
  7. While those are in the oven, in a small pot, bring the almond milk to a boil.
  8. Once boiling, add in the remainder of the ingredients and still until the nutritional yeast has dissolved.
  9. Lower heat to low-medium and simmer for 5 minutes, taste the sauce and add salt and pepper to your liking. Serve the sauce warm with the zucchini sticks straight from the oven.

Recipe Notes

Potassium: 420mg Vitamin A: 9% Vitamin C: 50% Calcium: 3.2% Iron: 7.5%