Ingredients

The following ingredients have 4 Servings
  • 2 medium zucchini
  • 1 large egg
  • 1/2 cup almond meal
  • 1/4 cup grated Vegan Parmesan cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon dried Italian seasoning (optional but highly recommended for added flavor)
  • 1/2 teaspoon smoked paprika (optional but highly recommended)
  • 1/4 cup crushed grain-free crackers (optional, for extra crunch)

Instruction

  • Preheat the oven to 425°F and lightly grease or line a large baking sheet with parchment paper
  • Slice the zucchini into 1/2-inch spears. Read blog post for detailed cutting instructions.
  • Beat the egg in a shallow bowl and whisk together the almond meal, Parmesan, garlic salt, Italian seasoning and paprika (if using) in another shallow bowl.
  • Dip each zucchini stick into the egg wash then dredge into the parmesan mixture, coating well on all sides. For extra crispy fries, you can roll into some crushed pork rinds or crushed Paleo crackers such as Simple Mills Fine Ground Sea Salt Almond Flour Crackers. Place on the baking sheet in a single layer and repeat with remaining zucchini pieces.
  • Bake them for 21-24 minutes, flipping them halfway through, until they are golden brown and crispy.
  • Remove baked zucchini from the oven and serve with desired dipping sauce.