Cheezy Garlic Zucchini Sticks for a Flour-free Appetizer

Recipe by Katie Mae
Makes 2–4 servings | Ready in 45 minutes | Stores 3 days in the fridge


    4 medium zucchini
    ¼ cup water
    3 tablespoons cashews
    1 tablespoon lemon juice
    ½ tablespoon flax seeds
    1 large garlic clove (or ¼ teaspoon garlic granules)
    ¼ cup nutritional yeast
    black pepper to taste



  1. Preheat the oven to 375°F. Poke each zucchini with a fork a couple times and then place them in a casserole or baking pan. Add just enough water to cover the bottom of the pan. Cover with lid or aluminum foil and bake the zucchini for 15 to 18 minutes, or until their tender when poked with a fork. (Small zucchini should only bake for about 12 minutes and large ones should go for at least 20.)
  2. In a small blender, add the water, cashews, lemon juice, flax seed, and garlic clove. Blend until creamy.
  3. When the zucchini are baked, remove the foil and transfer them to a cutting board. Slice each zucchini lengthwise into four long strips.
  4. Preheat the oven to 450°F. Place a piece of parchment paper on a baking sheet. Line up the zucchini strips on the baking sheet, with the skin side down.
  5. Brush the garlic cashew cream onto each zucchini strips. Add the nutritional the yeast over the cream and then sprinkle with black pepper.
  6. Bake them for 15 minutes, or until the tops start to turn golden-brown. Serve fresh out of the oven.

Print Recipe


As a child, we ordered pizza almost every week when either my parents didn’t want to cook, we had babysitter for the night, or just because it was game day. My favorite part was when we got a side of cheesy bread to go with it.

Now, as a plant-based eater, I’ve long forgotten about this heavy, greasy snack food. That was until last week when it was being served on the vegan cruise. They had delicious vegan pizzas every night, but there was no option for vegan “cheesy” bread.

I started thinking, how can make a healthier option. In addition to the recipe being vegan, I wanted it to be more whole food, plant-based, so I decided to use zucchini instead of the flour-based bread. I also opted for cashews and nutritional yeast instead of the more processed vegan cheeses on the market.

These toasted strips are great served with a plant-based pizza, but they’re also fabulous on their own.