Crispy Baked Zucchini Fries
Ingredients
- 4 large organic zucchinis
- 2 cups of gluten-free cereal (options: sprouted buckwheat and quinoa, amaranth or quinoa flakes, or wheat-free oat flakes)
- 1 1/4 tsp salt
- 1/2 cup nutritional yeast flakes
- 1/4 cup Dijon mustard
- 1/4 cup extra virgin olive oil
- 3 tbsp water
- optional: sprinkle of cayenne pepper
- optional: oregano flakes
Preparation
Preheat an oven to 220ºC and prepare a baking tray with some baking paper.
Cut the ends off of the zucchini, and slice each zucchini into sticks that are about 1cm thick and 7cm long. Set the slices aside.
Combine the cereal, salt, pepper, and nutritional yeast powder in a large mixing bowl until well combined. Transfer the crumb mixture to a shallow dish.
Whisk together the mustard, oil, and water in a large bowl, and add the zucchini sticks, tossing to coat them evenly.
One by one, remove the zucchini sticks from the dijon mixture, allowing any excess to drip off, and roll them in the crumb mixture to coat lightly.
Place the zucchini sticks on the baking sheet, and pop them in the oven for about 20 to 30 minutes, or until they are crisped up to your liking and tender on the inside.
Notes
This is a side dish or snack, not a main meal, as a 1/2 cup serving of zucchini is FODMAP friendly.
