One of our favorite ways to use zucchini from our summer garden used to be to fry it! Now that we are more conscious about eating healthier we came up with a way to get the feeling of eating fried zucchini without all of the unhealthy side effects. Plus this recipe for Zucchini Fries is low carb, gluten-free and vegan!
How to Make Healthy Baked Zucchini Fries
Start by cutting the zucchini into match sticks (keeping the skin on). Zucchini holds a lot of water so to help them crisp in the oven patch them dry with a kitchen towel. This recipe doesn’t use any eggs, instead, we used an egg substitute of a flax egg. To make the flax egg combine 1 tablespoon of ground flax with 3 tablespoons of water in a small bowl. Stir and set aside for about 10-15 minutes until it thickens.
In a bowl combine the almond flour and spices. In another bowl add unsweetened almond milk and the flax egg and whisk to combine. Dip the zucchini in the milk mixture and then into the flour mixture and coat evening. Tip: use one hand for dipping in the milk and another hand for dipping in the flour so your fingers don’t get too sticky. Place the coated zucchini on a parchment-lined baking sheet.
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Bake in a 400 degree preheated oven for about 10-15 minutes and then flip the zucchini for even cooking. Bake for an additional 10-15 minutes or until golden brown. Serve right out of the oven while the fries are still hot!
Dipping Sauce
In keeping with the vegan fries, we subbed our usual Tzatziki Sauce for a non-dairy version. It couldn’t be an easier swap, all you have to do is replace the Greek yogurt with non-dairy mayonnaise or yogurt. You get the same result! To make the dipping sauce start by grating a cucumber, we leave the skin on for easy grating. Cucumbers contain a lot of water so you then need to squeeze out the excess liquid by placing the grated cucumber in a linen or kitchen towel to get the water out. You should end up with about ½ a cup (or more if you like!). In a small bowl combine the grated and squeezed cucumber with non-dairy mayo or yogurt, fresh lemon juice, garlic, salt, pepper and fresh chopped dill (if desired). We like to make the sauce while the fries are cooking and place it in the refrigerator for the flavors to come together.
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Zucchini Fries
Ingredients
Zucchini Fries
- 1 large zucchini
- 1 flax egg
- ½ cup unsweetened almond milk
- ¾ cup almond flour fine
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tsp dried oregano
- ¼ tsp pepper
- salt to taste
Dipping Sauce
- 1 cup vegan mayo or non-dairy yogurt
- ½ cup cucumber grated & squeezed
- ½ lemon juiced
- 1 clove garlic minced
- salt to taste
Instructions
- Preheat the oven to 400 degrees.
- Cut the zucchini into match sticks (keeping the skin on) and patch dry with a kitchen towel.
- Make the flax egg by combining 1 tablespoon ground flax with 3 tablespoons of water. Stir and set aside for about 15 minutes to thicken.
- In a bowl combine almond flour and spices. In another bowl add almond milk and flax egg, whisk to combine.
- In another bowl add almond milk and flax egg, whisk to combine.
- Dip the zucchini in the milk mixture and then into the flour mixture and coat evening. Tip: use one hand for dipping in the milk and another hand for dipping in the flour so your fingers don’t get too sticky.
- Place the coated zucchini on a parchment-lined baking sheet. Use two baking sheets if needed.
- Bake in the oven for about 30 minutes or until golden brown, flipping the fries halfway through.
Dipping Sauce
- To make the dipping sauce start by grating a cucumber (skin on) and squeezing out the excess liquid. You should end up with about ½ a cup (or more if you like!).
- In a small bowl combine the cucumber with the remaining sauce ingredients.
- Chill before serving to let the flavors meld together.
