There are so many amazing recipes to be made with zucchini. From brownies to pasta to crispy zucchini sticks— what a versatile vegetable! These zucchini sticks are a very popular snack in my house. The kids start in on them while they’re still hot from the oven. Needless to say, these don’t last long!
Note: The key to very crispy zucchini sticks, without the use of a fryer, is to salt the zucchini and drain excess liquid before baking. While this step does take an hour, the result is quite worth it.
3 medium zucchinis
1 tablespoon sea salt
2 tablespoons coconut flour
¼ teaspoon garlic powder
2 eggs
¼ cup coconut milk, canned and full-fat
½ cup blanched almond meal
½ cup flax meal
⅓ cup nutritional yeast
1 tablespoon Dried Oregano
LAZY MAN’S RANCH
Preheat the oven to 425 ̊F. Line a baking sheet with parchment paper.
Cut each zucchini in half, horizontally, and then make 2 cuts in each direction to create 9 sticks. Place the zucchini sticks in a colander and sprinkle with salt. Set in a sink and allow to drain for 1 hour. After an hour, you’ll see beads of liquid on the zucchini. Rinse with cold water. Pat the zucchini sticks dry.
In a shallow bowl, combine the coconut flour and garlic powder.
In another shallow bowl, combine the eggs and coconut milk.
Transfer 1 tablespoon of the egg mixture into the coconut flour mixture. Whisk to create a paste.
In a third shallow bowl, combine the blanched almond flour, flax meal, nutritional yeast, and dried oregano.
Arrange the 3 bowls close together, with the prepared baking sheet within arms reach. First rub the zucchini sticks in the coconut flour paste. Then dip in the egg mixture. Finally sprinkle with the nutritional yeast mixture.
Place the coated zucchini sticks on the prepared baking sheet. Bake for 12 minutes, Flip, and bake for another 12 minutes. Turn the broiler on high for a minute or two to brown. Remove from the oven and serve with Lazy Man’s Ranch. Enjoy!
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