Summer Zucchini Sticks (Plant-Based & Vegan) | Chef Ani 

Zucchini sticks are now one of my favorite summer meals; soft, flavorful, and delicious on the inside and crispy and crunchy on the outside. A perfect culinary experience, if you ask me. Talk about a great recipe to make with all that extra zucchini we have growing in our garden. Even if you don't have a garden, zucchini is readily available in most grocery stores and certainly in the many farm stands that are active this time of year.
One of the highlights of my summer was working in the garden. Watching the seeds that we started in the blistery cold winter blossom into beautiful, thriving plants are simply amazing, and now they are producing gorgeous vegetables.
Our kitchen counter is graced with the most beautiful pile of fresh produce every day, making life much easier and our eating habits healthier. It is such a blessing.
Our zucchini plants have been very generous this year. They grow at such a rate. It is almost like you could watch them grow. It's a scavenger hunt every day to find these growing beauties between the thick foliage. But after the daily collection, we work on cooking recipes that highlight the wonder of these colorful vegetables.
So, today I am going to share with you one of my favorites. I cannot say enough good things about this recipe. It's a simple recipe, zucchini cut into wedges, dipped in a batter, breaded and baked to golden brown perfection in the oven.
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.