This is one of my favorite new recipes for summer barbeques! Zucchini fries make a wonderful alternative to french fries. They are rich in polyphenols, low in calories, help to reduce blood sugar levels and are packed with nutrients!
In this recipe, sliced zucchini is breaded with a blend of almond flour, flaxseed, tapioca flour, and spices which creates a tasty and crispy outer layer. It is topped off with a delicious tzatziki dip with its own host of nutritional benefits.
Servings
8
Ready In:
55 mins
Calories:
139
Good For:
Snack, Side
Ingredients
For the Zucchini Fries:
- 4 medium zucchini, washed and dried well
- 2 large pasture-raised eggs
- 1 cup almond flour
- ⅓ cup nutritional yeast
- ¼ cup ground flaxseeds
- 3 tablespoons tapioca flour or arrowroot starch
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon Himalayan salt
- 1 lemon, zested (save lemon juice for next step)
- Avocado oil
For Tzatziki:
- 1 cup coconut yogurt or sheep yogurt
- 2 tablespoons coconut milk
- 2 garlic cloves (minced)
- ¼ cup fresh mint, finely chopped
- ¼ cup dill, finely chopped
- 1 lemon, juiced
- ¼ teaspoon Himalayan salt
Instructions
Step 1
Preheat the oven to 420°F/215°C.
Step 3
Whisk the eggs in a large bowl.
Step 3
Whisk the eggs in a large bowl.
Step 4
In a separate bowl, combine the almond flour, nutritional yeast, ground flaxseed, tapioca flour, garlic powder, cayenne pepper, salt and lemon zest. Mix until evenly combined.
Step 5
Roll the zucchini sticks in the beaten eggs to coat. Then transfer the sticks, in batches, into the almond flour mixture. Toss to coat.
Step 6
As each batch of zucchini sticks are coated, transfer them onto a baking paper lined baking sheet that has been sprayed or rubbed with avocado oil. Leave a ½-inch gap between each stick. Transfer to the oven and bake for 30 minutes, flipping the sticks after 15 minutes.
Step 7
While the zucchini is baking, prepare the tzatziki, adding in all of the ingredients into a mixing bowl and whisk until smooth.
Step 8
Keep an eye on the zucchini and once it is golden and crispy (about 30 minutes), remove from the oven and serve with tzatziki. Sprinkle with flaky sea salt if desired and garnish with extra mint and dill.
Nutrition Facts
| Servings | 8 |
|
Amount per Serving |
|
| Calories | 193 |
| Total Fat | 12.0 g |
| Saturated Fat | 3.0 g |
| Cholesterol | 41 mg |
| Sodium | 180 mg |
| Total Carbohydrates | 16.0 g |
| Dietary Fiber | 5.0 g |
| Total Sugars | 6.0 g |
| Protein | 9.0 g |
More Recipes
Cranberry Orange Sauce
Homemade Cranberry Orange SauceBy: Ashley DewLook no further for the best tasting Cranberry Sauce! This easy and delightful recipe takes only 15 minutes to make and with only a handful of ingredients! Spiced with cinnamon and sweetened with honey and orange juice, it...
Paleo Cornbread
Paleo CornbreadBy: Ashley DewThis is a corn-free paleo cornbread that's fluffy, flavorful and actually tastes like cornbread. Thanksgiving for those of us that are gluten and grain free can be a bit of a doozie those first couple of years as you are figuring it all...
Sausage Stuffing
Saussage stuffingBy: Ashley DewCornbread has always been a favorite of mine, and I missed it after going grain-free until I discovered a new way to make it. So, I adapted a tried-and-true stuffing recipe to give you a grain-free, paleo version of the old classic. The...
Banana Nut Chia Pudding
Banana Nut Chia PuddingBy: Ashley DewThis pudding is a great replacement for kids’ regular puddings, and it’s nutritious enough to eat for breakfast. Made from ripe bananas, coconut milk, and chia seeds and nuts, it’s creamy, sweet, and rich in healthy fats, proteins,...