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Loaded Nacho Zucchini Fries
Using Muy Fresco® Plant-Based Nacho Cheese Sauce
Yield: 1 serving
about 1 1/2 lbs
Small to medium firm zucchini
Cooking oil spray for baking sheet and zucchini tops
Unsweetened non dairy plant-based milk
All purpose flour
For the Seasoned Breadcrumbs
3/4 tsp of 1/2
Seasoning salt or regular salt
For Taco Seasoning
Crushed red pepper flakes
1 1/2 tsps
Muy Fresco® Plant-Based Nacho Cheese Sauce
4 trimmed and thinly sliced
Vegan sour cream
For the Zucchini Fries: Preheat oven to 425 degrees F.
Line a large baking sheet with parchment paper and generously spray with cooking oil spray; set aside.
Cut zucchini in half lengthwise and then into sticks, about 1 inch or so thick and approximately 4 inches long.
Add the wet batter ingredients to a medium size mixing bowl and whisk until smooth.
Mix the dry breading ingredients in a shallow plate.
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.
Place zucchini on prepared baking sheet. Spray tops and sides with cooking oil spray.
Bake for 20 minutes, until golden brown and crispy, flipping halfway through cooking time.
To assemble: Prepare the Muy Fresco® Plant-Based Nacho Cheese Sauce according to package instructions.
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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