Gluten-Free Baked Zucchini Fries

One quarantine day while staring into my pantry, I decided the combo of almond meal and nutritional yeast would make for a crunchy and nutrient-dense coating for the remaining zucchini…and voila! my new favorite side dish was born, grain-free, baked zucchini fries.  I also imagine making these bad boys the next time I have friends over to snack on with a cocktail…looking forward to that day!

Ingredients:

• 2 zucchinis, halved and then sliced into fry-like sticks
• 1 egg
• 1/2 cup of almond meal
• 1/4 cup of nutritional yeast
• 1/2 Tbsp of garlic powder
• pinch of salt
• olive oil spray
• Fresh cracked black pepper, to taste
• Tomato sauce (homemade or try my favorite, Rao’s)

Directions:

1. Preheat oven to 400 degrees
2. In a small bowl, beat 1 egg
3. In a medium bowl, combine almond meal, nutritional yeast, garlic powder, and salt. Mix until well combined.
4. Working in batches (about 4 at time) dip zucchini sticks in to egg, drip off excess, place sticks into mixture and coat completely.
5. Place coated sticks on a baking sheet make sure not to over lap.
6. Once all sticks are coated and ready on the baking sheet, spray with oil olive and bake for about 25 minutes. Watching closely after 10 to not burn. Heat up tomato sauce in microwave or on stove top.
7. Once plated, add black pepper if desired. Serve with tomato sauce to dip.

And if you have any leftover zucchini fries chop them up and use them for some serious crunch for your salad at lunch.