How To Make Zucchini Fries
Look at this thang!
After harvesting this fresh, jumbo zucchini, I’m glad that I figured out what to do with it!
Looking for a quick, family-friendly snack that won’t throw off your health goals? Try zucchini fries! They are a perfect addition to barbecues, or a hearty side to add to a meal.
I was skeptical at first. My kids don’t really dig the breading that’s often packed into fried, vegan treats. I was happy to find a delightful recipe from One Green Planet that requires less batter and packs more crunch! I tweaked it slightly to make it gluten-free.
No air-fryer, no problem! I was able to pop these pups in the oven and they didn’t lose their luster.
First, I sliced the zucchini in circles, then I made fry-like slices.
If you follow me on Instagram, you may remember that I recently harvested a jumbo-sized zucchini at Underwood Family Farms. I was trying to figure out how to use it. Zucchini is also a tough sale to my kids, due to the texture. But, I’ve learned that the key to getting them to eat their veggies is by not only eating them myself (they usually want what’s on Mom’s plate), but also by presenting it to them in different ways.
I’m a zucchini fan because they are high in antioxidants, good for your heart health, can help with digestion, have tons of water, and for adults, can also help with weight loss. Onto the recipe!
I opted for quinoa flour, instead of regular flour, and whole onions.
Here’s what you need:
1⁄2 cup flour (I used quinoa flour)
1⁄4 cup olive oil
1⁄2 teaspoon minced garlic
1⁄2 teaspoon paprika
1⁄2 teaspoon onion powder (I used chopped onions)
A few pinches of salt, pepper, and my go-to: Old Bay
1 tablespoon of nutritional yeast
2 medium zucchinis (or 1 jumbo sized zucchini—I froze the rest to use for smoothies and soups)
A dipping sauce: Vegan caesar, ranch, marinara or Alfredo sauce
Our zucchini slices!
What you do:
Preheat your oven to 450 degrees
Wash and slice the zucchini on a cutting board. I played with the shapes of my slices. Cutting them into half circles or strips works well.
Grab a mixing bowl. Add in flour, garlic, paprika, onion, salt, pepper, Old Bay.
Line a baking sheet with aluminum foil.
Add the zucchini to the pan and lay them flat.
Drizzle them with a light coat of olive oil
Transfer the zucchini to the seasoning bowl, or sprinkle the seasoning on top of the zucchini and toss them around.
Place them back onto your baking sheet. Add a bit more olive oil to coat the seasoning
Pop them into the oven. Bake for 15-20 minutes. Cool after.
Serve with vegan caesar or ranch dressing on the side. Marinara sauce is also another tasty dip option.
Seasoned, baked, & ready to eat! Working on my plating skills, still delicious!
Enjoy! If you decide to make the recipe, let us know how they come out. Tag @getmommafied with your pics!
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