I like to call this a gateway veggie. If you're not a huge fan of veggies, this is the recipe that can get you hooked. They're so good they border on addictive. The breadcrumb mixture is the cleanest you can find- just some simple spices and almond flour, so there's no need to worry about blood sugar spiking. And no oil needed here.
A few notes:
These are best eaten fresh out of the oven. They lose crunchiness after being refrigerated and reheated, so best to make these about half an hour before you plan to eat.
Don't skip the salting step! Zucchinis have a high water content and we want to draw out some of that water so that they're not soggy.
3 medium zucchini
1 cup almond flour
3/4 tsp + 1/2 tsp sea salt, divided
3/4 tsp granulated garlic powder
3/4 tsp paprika
1/4 tsp freshly ground black pepper
1/4 tsp dried parsley or oregano
1-2 eggs, beaten
Preheat the oven to 200°C or 400°F and turn on the convection section.
Cut the Zucchini into french fry style sticks, about 1/2 inch thick and 3 inches in length.
Place in a medium sized bowl and sprinkle with 1/2 tsp sea salt.
Let sit for 10 minutes. You will see the zucchini "sweat" out moisture. They have a very high water content and we want to draw out some of this water so we don't have soggy fries. If you skip this step, they'll be soggy.
After 10 minutes, pat dry with a clean kitchen towel.
Combine almond flour and spices into a medium sized bowl.
In a medium sized bowl, beat the eggs to form an egg-wash.
Dip each piece of zucchini into the eggwash, making sure it's fully coated, then dip into the breadcrumb mixture, making sure it's fully coated.
Repeat with each zucchini piece.
Lay on a baking sheet lined with parchment paper. Take care to leave space between each fry.
Bake for about 20 minutes and serve immediately.