Baked Zucchini Fries
These were born out of a need to do something with the pounds and pounds of summer squash and zucchini I've been getting in my CSA. I've really never been the biggest fan of sauteed zucchini. I think it's kinda boring. I think it's kinda bland. After a bit of googleing, tinkering and experimenting, however, I have created a recipe that is sure to spice up these sweet veggies. I hope you enjoy them as much as I do!
- 2 medium zucchinis cut into thick "fries" - about 3 inches long and 1/2 inch wide
- 1 egg
- 1/2 cup (or more) chickpea flour (can find at most health food stores and at whole foods)
- Olive oil (about 1/4 cup)
- sea salt and pepper
- 1 teaspoon cumin
- 1/2 TBSP Italian seasoning (or dried basil, thyme, and/or oregano)
- Preheat oven to 375 degrees F. Lightly oil a baking sheet with olive oil (about 2 tablespoons worth)
- in a small to medium sized bowl, whisk the egg vigorously.
- In a larger bowl, mix chickpea flour, spices, and a pinch of salt and pepper.
- Taking zucchini strips one at a time, dredge in the egg and then roll carefully in the chickpea flour + spice batter. Then lay in strips on the baking sheet.
- Be careful not to get the chickpea bowl too wet with the egg mixture - otherwise the flour and spices will clump instead of sticking to the zucchini
- Sprinkle zucchini on baking sheet with a bit more sea salt and remaining olive oil.
- Bake until cooked through and golden brown - about 35 minutes or so.
- Serve with ketchup or marinara sauce. Enjoy!