Zucchini Fries

I felt like fries yesterday.  Recently, I have not been eating as wholesome as I normally do so in an effort to satisfy this craving and feel good about my food choice, I made these fries.  They were more than satisfying and they were baked!  I ate them along side a chicken burger.  Yumm!

 

 

Zucchini Fries

makes 30 fries, serves 2

 

2 medium-sized zucchini

1 egg

1 T. water

1 1/2 c. almond meal

salt and pepper to taste

 

Pre-heat a stoneware or ceramic pan (or two, depending on the size of the pan) in the oven to 425 degrees Fahrenheit.  I exclusively use stoneware for roasting veggies because it retains a consistent temperature that roast veggies to perfection.  Click here to learn more benefits of stoneware cooking.

While the oven heats, cut the two zucchini into fry-like chunks.  Dry the zucchini chunks on a paper towel.  Whisk an egg with a tablespoon of water and add salt and pepper to taste.  In a separate bowl combine the almond meal and salt and pepper to taste.

With about 5 zucchini chunks at a time, toss them in the egg and then dredge with the seasoned almond meal.  Sit them on a different pan while all zucchini chunks are prepared.  When all 30 fries have been prepared, remove the hot stone pan from the oven and place the fries on the pan.  Immediately return the pan to the oven and bake in the oven for about 20 minutes or until crisp on the outside and tender on the inside.

Serve immediately.  These fries were very satisfying and super flavorful.  Best of all there was no greasy mess to clean up and they were easy to make!

 

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