Just recently I started to experiment more with this summer squash. Courgette. Zucchini. Cucumber look-alike. Whatever you want to call it. This antioxidant and Vitamin C powerhouse has become a beloved staple of mine from making zoodles (zucchini noodles) to now fries! Maybe dehydrated chips next? Or fritters? Hmmm…
Not only is it high in antioxidants and Vitamin C, it’s also a great digestion aid due to its high water content and anti-inflammatory properties. Aside from all the other benefits like low cholesterol, Vitamin B and low carbs. WIN! So I had to step up my veggie snacks up a notch from just raw carrots and celeries with hummus dip.
I threw in my leftover gluten-free bread into my food processor and made them into crumbs and voila! Bye panko crumbs, hello gluten-free bread crumbs! (Yes I just used the word ‘crumb’ 3, now 4 times) Dip it with some leftover vegan tzatziki (recipe link here) or some guacamole and salsa, you’re set for your afternoon of snacking that you can’t even tell it’s actually healthy.
Prep time: 10 minutes
Cooking time: 20 minutes
Yields: 20 fries
1 zucchini, cut into fries shape
1/3 gluten-free artisanal bread, processed in food processor till crumbly
1/2 cup almond milk
1/2 cup gluten-free oat float
salt, pepper, cayenne pepper, garlic powder
1. Preheat oven to 180-200c. Prepare cooling rack on top of a baking pan lined with aluminium foil.
2. Mix salt, pepper, cayenne pepper, garlic powder and oat flour.
3. Dip zucchini to flour mix then almond milk then bread crumbs.
4. Line the zucchini to the cooling rack and bake for 20 minutes or until golden brown.
5. Dip with vegan tzatziki, salsa or guacamole!