Ingredients
The following ingredients have 4 Servings
- ½ cup panko bread crumbs
- ½ teaspoon Italian seasoning
- Salt and pepper (to taste)
- 2 zucchinis ( cut into strips about 3 inches long)
- ¼ cup all-purpose flour
- Cooking spray
- 2 tablespoons chopped parsley
- 1 cup cashews soaked overnight
- ¼ cup almond milk milk
- 1 garlic clove (pressed)
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
Instruction
- Preheat oven to 425°F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine Panko and Italian seasoning; season with salt and pepper; set aside.
- Working in batches, dredge zucchini in flour, spray with cooking spray, then dredge in Panko mixture, pressing to coat.
- Place zucchini onto prepared baking sheet, and bake in the preheated oven until golden brown and crisp, about 20-25 minutes.
- While the zucchinis are baking, blend the ingredients for the dip in a small food processor.
- Serve the dip with the zucchini fries while hot.
