Ingredients for 4 servings:

For the mint sauce:

1 cup mint leaves

4 tbsp Mayo Vegan Sauce by Condito the Green Line

2 tbsp almond drink

2 green onions, chopped

1 garlic clove

1 tbsp lemon juice

salt and pepper

For the zucchini:

1st mixture:

2 large zucchini, cut into sticks

2 cups flour

2nd mixture:

2 tbsp Mayo Vegan Sauce by Condito The Green Line

1 tbsp mustard

1 tbsp cold water

3rd mixture:

1 cup Vegan Mixed Style by Condito The Green Line

1 cup coarsely grated rusks

1/2 tbsp salt

1/2 tbsp paprika

Method:

Prepare the mint sauce. Add all the ingredients in a food processor and blend them until you get a thick sauce.

Next, prepare the zucchini. Preheat the oven to 180°C, with air. Lay the baking tray you will be using with parchment paper. You will need three bowls to bread the zucchini.

In the first bowl, add the flour. In the second bowl, add the Mayo Vegan Sauce by Condito The Green Line, the mustard, water and mix. In the third bowl, put the mixture of cheeses, rusk, salt and paprika and mix well.

Place the three bowls side by side and coat the zucchini in the flour first, then the mixture with the Mayo Vegan Sauce by Condito The Green Line and finally, the rusk mixture.

Place the zucchini on the baking tray carefully, without them touch each other and cook for about 20 minutes or until they get a nice, golden color. You can always fry them instead.

Serve the zucchini with your mint sauce on the side.