Congratulations to Angie at The Novice gardener for hosting 52 weeks of Fiesta Friday. If you haven’t visited Fiesta Friday then do it today. Our hosts this week are Hilda@Alongthegrapevine and Juliana@ foodieonboard.com We are coming together to celebrate with appetizers and drink recipes from around the globe.
Who doesn’t love deep fried, breaded zucchini sticks? They are crispy on the outside and soft on the inside, best served with a side of ranch dressing. Definitely American bar food at its finest. I’m not saying that I wouldn’t eat deep fried zuc at a Super Bowl party, because I definitely would, but my Fiesta Friday friends deserve better faire.
I bring you a healthier version of deep fried zuc with a side of low fat yogurt ranch dressing. Still crispy and soft and satisfying with the good fat and protein of almonds, no wheat and very little carbohydrate.
Paleo friendly? Yes ma’am.
I think a cave woman would have loved to snack on these while cave painting with the girls or Chairing a tribal meeting. Yes, she could organize her tribe, create lasting beauty and bake snacks for her BFFs while balancing a cave baby on her hip and letting her caveman believe that he was actually in charge.
Serve these with bubbles. A nice cold microbrew lager or amber ale, sparkling California rose or sparkling water with lime would pair well.
Grain Free Baked Zucchini Sticks
2 zucchini cut into sticks, 1/4 inch thick and 3-4 inches long
1 cup almond meal
2 eggs beaten
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 425 F. Line a baking dish with parchment paper.
Dip zucchini sticks in beaten eggs followed by almond meal. Place sticks on baking dish without touching. Bake 20 minutes until golden brown. The almond meal will burn so watch closely. Serve with nonfat Greek yogurt ranch dip.
Try spicing these up with a chili blend or Moroccan seasoning mixed with the almond meal. The variations are endless.
Combine 1 cup of nonfat plain Greek yogurt with 2 tablespoons lowfat mayonnaise, 1 teaspoon dried dill, 1 teaspoon onion powder, 1 teaspoon dried parsley, dash of salt and pepper.