Zucchini everywhere. Backyard gardens, CSA pickups, farmers' markets...there's even a basket of it at my yoga studio. People can't give the stuff away. Every other month of the year, I spend good money on this zoodle staple...and now? People are tossing around free buckets of fresh, local, organic zucchini every which way.
Lately I've been hearing, "I don't know what to do with all this zucchini!" I have literally never run into this problem. Zucchini is so versatile that I use it A LOT.
have you tried my Healthy Whole Food Muffins yet?
sautee with garlic, then blend with broth
use a spiralizer to make zucchini noodles to replace regular pasta
thow in chunks of (raw) zucchini to your favorite smoothie to thicken it up and add some veggies power
Kabobs on the grill
Roasted with other veggies in the oven
Today I'm sharing one of my favorite ways to prepare this veggie: Zucchini Sticks. Depending on who you're trying to feed, you may need to double or even triple this recipe. My two year old ate this entire batch by herself. So there's that.
Healthy Zucchini Sticks
1 medium zucchini
2 eggs whites
1/2 cup almond flour
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp sea salt
Preheat oven to 400.
Cut zucchini into thin strips. See photo for size. I find the smaller they're cut, the better they crisp up.
Put egg whites in a small bowl.
Combine the rest of the ingredients. You will probably want to do this in 2-3 batches to keep the dry mix from getting soggy. If you choose to ignore this (I probably would), you'll see what I mean. Just remember it the next time you make them.
Coat each zucchini stick in the egg wash, then lightly coat in almond flour mixture. Lay them out on a (bleach-free) parchment lined baking sheet. Bake for 10 minutes, then flip and bake for another 10 minutes. Keep your eyes on these guys. If you want them extra browned, hit them with the broiler for 1-2 minutes at the end.
Serve with chopped fresh parsley and your favorite marinara or pizza sauce to dip (I like Muir Glenn).