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Yield: 1 serving

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Zucchini Fries about 1 ½ lbs
Small to medium firm zucchini 2
Cooking oil spray for baking sheet and zucchini tops
Unsweetened non dairy plant-based milk 1 cup
All purpose flour 1 cup
Yellow mustard 1 tbsp
Salt ½ tsp
For the Seasoned Breadcrumbs
Panko breadcrumbs 1 ½
Nutritional yeast 3 tbsp
Seasoning salt or regular salt 3/4 tsp or 1/2
Italian seasoning 1/2 tsp
Granulated onion 1 tsp
Granulated garlic 1 tsp
Chili powder 1/2 tsp
For Taco Seasoning
Garlic powder ¼ tsp
Onion powder ¼ tsp
Crushed red pepper flakes ¼ tsp
Dried oregano ¼ tsp
Paprika ¼ tsp
Ground cumin 1 ½ tsps
Sea salt 1 tsp
Black pepper 1 tsp
Muy Fresco® Plant-Based Nacho Cheese Sauce ½ cup
Scallions 4 trimmed and thinly sliced
Sliced jalapeño ¼ cup
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.