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Loaded Nacho Zucchini Fries

Using Muy Fresco® Plant-Based Nacho Cheese Sauce


Yield: 1 serving

  • about 1 1/2 lbs

    Zucchini Fries

  • 2

    Small to medium firm zucchini

  • Cooking oil spray for baking sheet and zucchini tops

  • Batter

  • 1 cup

    Unsweetened non dairy plant-based milk

  • 1 cup

    All purpose flour

  • 1 tbsp

    Yellow mustard

  • 1/2 tsp


  • For the Seasoned Breadcrumbs

  • 1 1/2

    Panko breadcrumbs

  • 3 tbsp

    Nutritional yeast

  • 3/4 tsp of 1/2

    Seasoning salt or regular salt

  • 1/2 tsp

    Italian seasoning

  • 1 tsp

    Granulated onion

  • 1 tsp

    Granulated garlic

  • 1/2 tsp

    Chili powder

  • For Taco Seasoning

  • 1/4 tsp

    Garlic powder

  • 1/4 tsp

    Onion powder

  • 1/4 tsp

    Crushed red pepper flakes

  • 1/4 tsp

    Dried oregano

  • 1/4 tsp


  • 1 1/2 tsps

    Ground cumin

  • 1 tsp

    Sea salt

  • 1 tsp

    Black pepper

  • Toppings

  • 1/2 cup

    Muy Fresco® Plant-Based Nacho Cheese Sauce

  • 4 trimmed and thinly sliced


  • 1/4 cup

    Sliced jalapeno

  • Vegan sour cream


  1. For the Zucchini Fries: Preheat oven to 425 degrees F.

  2. Line a large baking sheet with parchment paper and generously spray with cooking oil spray; set aside.

  3. Cut zucchini in half lengthwise and then into sticks, about 1 inch or so thick and approximately 4 inches long.

  4. Add the wet batter ingredients to a medium size mixing bowl and whisk until smooth.

  5. Mix the dry breading ingredients in a shallow plate.

  6. Dip zucchini into the batter, making sure it is fully coated; the batter will be thick. Now dredge in the bread crumb mixture, gently pressing to coat. Repeat with remaining zucchini.

  7. Place zucchini on prepared baking sheet. Spray tops and sides with cooking oil spray.

  8. Bake for 20 minutes, until golden brown and crispy, flipping halfway through cooking time.

  9. To assemble: Prepare the Muy Fresco® Plant-Based Nacho Cheese Sauce according to package instructions.

  10. On a large serving platter, spread out a layer of zucchini fries. Top with warm Muy Fresco® Plant-Based Nacho Cheese Sauce, plant-based taco meat, and pico de gallo. Repeat one to two more times. Garnish the top layer with the avocado, jalapeños, scallions, and a generous drizzle of sour cream.

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