The Sunday Cookbook: Baked Zucchini Fries

A crispy and gluten-free snack or side dish, perfect for those looking for a healthier alternative to traditional french fries or deep-fried zucchini sticks.

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Looking for a healthy and delicious snack that's perfect for everyone, including those with dietary restrictions? Look no further than these baked zucchini fries! This gluten-free recipe is a great option for those with celiac disease or gluten sensitivities.

A Healthier Alternative to Fried Fries

These baked zucchini fries are a healthier alternative to traditional fried fries. By baking them instead of frying, you eliminate the unhealthy fats and calories associated with deep frying. Zucchini is a nutrient-dense vegetable packed with vitamins and minerals, making it a guilt-free snack.

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Air Fryer Option:

You can cook these zucchini fries in an air fryer for a quicker and even crispier result. Preheat your air fryer to 400°F. Toss the coated zucchini strips in a bit of olive oil and air fry for 10-15 minutes, or until crispy.

These baked zucchini fries are a delicious and healthy snack that's perfect for any occasion. Enjoy them as a side dish, appetizer, or on their own.

Want to try another gluten-free alternative recipe? Check out our:

• Gluten-Free and Vegan Cauliflower Hash Browns

• Homemade Gluten-Free Pretzel Nuggets

• Savory Gluten-Free Zucchini Bread

The Sunday Cookbook:

Baked Zucchini Fries

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Ingredients

• Breading Tray Set

• 3 eggs

• ½ cup Gluten-free flour (we used The Greater Knead GF Flour or Otto's Cassava Flour)

• ¼ cup Gluten-free breadcrumbs (we used Gillian's Gluten-Free Italian breadcrumbs)

• 1 tablespoon dried oregano

• 1 teaspoon garlic powder

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• 3 medium-sized zucchini, cut into sticks

• Olive Oil Spray or Avocado Spray

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Directions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Cut the zucchini into long, thin strips.

3. Using a Breading Tray Set, or 3 shallow bowls, add the eggs in one and scramble. In the second, add the breadcrumbs. In the final, combine the flour with the spices.

4. Working in small batches to not overcrowd the bowls, toss the zucchini sticks in the flour, then the egg, and finally, in the breadcrumb, ensuring they are evenly coated in each step.

5. Arrange the coated zucchini strips on the prepared baking sheet. Lightly spray with oil, then bake for 15-20 minutes, or until golden brown and crispy.

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