Baked Zucchini Fries with Tzatziki
Zucchini is abundant this time of year and this is one of my favorite new recipes to take advantage of it. Breading it in a blend of almond flour, flaxseed, tapioca flour, and spices creates a perfectly crispy outer layer. I used coconut yogurt to make my own spin on tzatziki with plenty of fresh mint and dill. Zucchini is a rich source of vitamin A to promote better vision and support a robust immune system. Nutritional yeast is rich in protein and metabolism boosting B vitamins and it lends a cheesy, nutty flavor to the zucchini in this recipe.
- 1 cup coconut yogurt or sheep yogurt
- 2 tablespoons coconut milk
- 2 garlic cloves
- ¼ cup fresh mint finely chopped
- ¼ cup dill finely chopped
- 1 lemon juiced
- ¼ teaspoon Himalayan salt
Optional garnishes for tzatziki:
- Dash of cayenne pepper
- 1 teaspoon extra virgin olive oil
- Preheat the oven to 420°F.
- Cut each zucchini into 3 segments, cut the segments in half lengthwise, then cut each half into quarters. You should end up with
- thin sticks. Place zucchini sticks onto a kitchen towel and pat them dry, then rest in the towel while preparing the remaining
- Whisk the eggs in a large bowl.
- and lemon zest. Mix until evenly combined.
- Toss the zucchini sticks in the beaten eggs to coat. Then use tongs to transfer the sticks, in batches, into the almond flour
- mixture. Toss to coat.
- avocado oil. Use 2 baking trays if needed, allow for a ½-inch gap between each stick. Transfer to the oven and bake for 35 minutes,
- flipping the sticks after 20 minutes.
- While the zucchini is baking, prepare the dipping sauce, add all of the ingredients into a mixing bowl and whisk until smooth.
- Once the zucchini is golden and crispy, remove from the oven and serve with dipping sauce. Sprinkle with flaky sea salt if desired
- and garnish with extra mint and dill.
Tried this recipe?Let us know how it was!