BAKED ZUCCHINI FRIES
Total Time: 40 minutes + 20 minutes to prepare breadcrumbs | Serves: 2-3
Sliced zucchini coated with gluten-free sourdough breadcrumbs and baked in the oven until crispy is a deliciously crunchy and addictive alternative to regular fries. Serve these with an egg-free aioli or other favorite dipping sauces for a simple, kid-friendly side or appetizer.
1 cup gluten-free breadcrumbs
2 medium zucchini
1 tablespoon olive oil
1 tablespoon rice flour
1 tablespoon nutritional yeast
1 clove garlic
1 teaspoon salt
1 teaspoon black pepper
Preheat oven to 350°F. Tear up into 2-inch pieces any stale bread you have on hand. If the bread still feels a bit moist, spread the pieces out evenly on a baking sheet. Put the pieces in the pre-heated oven for about 10 minutes, or until the bread feels dry to the touch.
Toss the bread pieces with olive oil in a mixing bowl. Add one teaspoon of olive oil for every cup of bread. Working in batches, fill your food processor with bread pieces until the container is just over halfway full. Blend until the pieces turn to crumbs.
Preheat oven to 450°F. Slice zucchini into 3” strips and lightly coat with olive oil. Combine rice flour, nutritional yeast, garlic, salt, and pepper with breadcrumbs and roll zucchini strips in the breadcrumb mixture to coat.
Transfer coated zucchini to a prepared baking sheet and bake for 30 minutes. Remove from oven and serve immediately with an egg-free aioli or other dipping sauces.