Zucchini Fries

Therese Martinez

Zucchini Fries

So last night Lionel and I were scrambling for a dinner plan. Out late playing sand volleyball, we were brainstorming while waiting to play our next game (cuz we plan ahead). I threw out turkey burgers and a veggie side. Salad? Nah. Roasted veggies? nah. Fries? Yes…but, we didn’t have any sweet potatoes for fries… I remembered we just got SO MUCH ZUCCHINI from his grandparents garden in Forest Grove (which unfortunately does not fit in my spiralizer…so I needed other uses anyways…) so I threw out zucchini fries. Have I made these before? Nope. Were they an incredible success? Um, yes. Not to mention the turkey burgers were cooked in coconut oil, topped with avocado, dijon mustard, sautéed mushrooms/onions and fresh tomatoes from the garden. It was overall a VERY delightful spontaneous meal.  🙂 SO GOOD.

Ingredients

  • Zucchini, cut into fry size strips
  • 1 egg, whisked
  • ½ C Almond Flour
  • 1 tsp 21 seasoning solute
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Himalayan salt
  • 1 tsp black pepper
  • 1 tsp Red Pepper Flakes (optional)
  • 1 tsp garlic powder

 

Directions:

Preheat the oven to 400 degrees. Cover the bottom of a 9x13x2 pan with foil. Drizzle with some coconut or avocado oil to coat the bottom. Mix all dry ingredients together in a medium sized bowl. Dip each fry in the whisked egg and roll in the dry mixture, coating each side of the fry. Place on the foil. Repeat with the rest of the fries. You can make more of the mix and make more fries, but I only used enough to cover the bottom of this size of pan. Put in oven for about 15-20 minutes. Flip the fries and put back in for 5-10 minutes.  Pull out and let cool. For dipping sauce, you can use whatever you’d like, but I used organic ketchup mixed with some Frank’s hot sauce and dijon mustard.

 

Enjoy!

 

Therese Martinez, MS, RD, CPT

 

Therese Martinez, MS, RD, CPT

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