The Spot's Zoo Sticks Recipe

Prepare zucchini

Preheat oven to 220°C (425°F). Wash zucchini and trim ends. Cut each zucchini into sticks about 3 inches long and 3/4 inch thick (batonnet). Pat dry thoroughly with paper towels — removing moisture helps coating stick.

Make flax “egg” and dredging station

In a small bowl whisk together ground flaxseed and 3 tablespoons water. Let sit 5 minutes until thickened. In a shallow wide bowl whisk together plant milk and flour until smooth and lump-free. In another shallow bowl combine panko breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.

Coat zucchini

Working in batches, dip each zucchini stick first into the flour + plant milk mixture (shake off excess), then into the flax “egg” (coat evenly), and finally press into the seasoned panko mixture, turning to coat all sides. Place coated sticks on a parchment-lined baking sheet in a single layer, leaving space between them.

Bake until crisp

Lightly drizzle the coated sticks with the 2 tablespoons olive oil (or spray with oil). Bake on the middle rack for 12–15 minutes, then rotate the pan and bake an additional 4–6 minutes until golden brown and crisp. For extra crispness, broil 1–2 minutes while watching closely. Remove from oven and let rest 2 minutes before serving.

While zucchini bake, combine vegan mayonnaise, vegan yogurt, lemon juice, Dijon mustard, maple syrup, minced garlic, smoked paprika, optional hot sauce, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Whisk until smooth and adjust seasoning to taste. Chill until ready to serve. If mixture is too thick, thin with 1–2 teaspoons water or more lemon juice.

Taste and adjust: add more lemon for brightness, maple for sweetness, or hot sauce for heat. Transfer to a small serving bowl.