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    Home » Recipes » Vegan Recipes

    Masala Zucchini Fries

    Published: Mar 16, 2017 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Once you’ve had your fill of zucchini noodles, make a few batches of these zucchini fries for a nice change of pace. They’re easy to whip up, and the Indian spices will add some zing to your next dinner party. This is a great appetizer as well as a side dish. Look for garam masala near the curry spices at your local market. Recipe and photo reprinted with permission from The Easy Vegan Cookbook by Kathy Hester ©2015, published by Page Street Publishing.

    Masala Zucchini Fries by Kathy Hester

    Zucchini Masala Fries

    Once you’ve had your fill zucchini noodles, make a few batches of these zucchini fries for a nice change of pace.
    5 from 1 vote
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    Course: Appetizer / side dish
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: zucchini fries
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 77kcal
    Author: Veg Kitchen

    Ingredients

    • 4 smallish or 2 larger zucchinis cut into sticks approximately ½" x 2½"
    • 1 tablespoon olive oil
    • 2 teaspoons brown rice flour or any flour you have on hand
    • 1 teaspoon garam masala
    • 1 teaspoon cumin
    • Salt and pepper
    • Creamy dip optional (see Tip, below recipe box)
    US Customary - Metric

    Instructions

    • Preheat the oven to 350° F and line two baking sheets with parchment paper.
    • Toss the zucchini and olive oil together in a bowl.
    • Mix the flour, garam masala and cumin together well, then add it to the zucchini. Using your hands or a wooden spoon, mix until the spice mixture is stuck to the zucchini.
    • Spread out the zucchinis on the baking sheets, then lightly sprinkle them with salt and pepper. Bake for 10 to 15 minutes, until tender but not limp.

    Nutrition

    Calories: 77kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 528mg | Fiber: 2g | Sugar: 5g | Vitamin A: 398IU | Vitamin C: 35mg | Calcium: 36mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

    Per serving with oil:
    Calories 61.6, protein 2.1 g, total fat 3.7 g, carbs 6.7 g, sodium 0.2 mg, fiber 0.0 g

    TIP: Make a creamy dip by combining unsweetened vegan yogurt with chopped cilantro and a little coriander and cumin.

    • See lots more ways to use zucchini and summer squash.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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