Need a delicious recipe for dinner? I always do! Today I’m sharing a really easy and quick way to incorporate more vegetables into family meals. Whether you’re cooking for one, two, or a clan of 10 – we all need simple ways to sneak more vegetables into our diets… and it sure would help if those recipes happened to be delicious as well! I’m going to show you how to make some delicious crunchy zucchini fries!
For all those readers with digestive woes, this recipe is also low in FODMAPs to help you get those veggies and fibre in without the digestive distress. We are all so individual when it comes to out triggers; FODMAPs are just a guide, a sort of starting place. Give it a try and be mindful of your symptoms.
For more delicious Low FODMAP recipes to help you get more veggies on your plate, check out these:
Low FODMAP Recipe: Zucchini Fries
Makes: 4-6 servings
Time: 10 minutes prep, 15 minutes cook
INGREDIENTS
3 medium zucchini (about 4 cups)
¼ cup rice flour
2 eggs
¾ cup gluten-free breadcrumbs
2 tsp grated parmesan cheese
Cooking spray (I recommend olive or canola oil)
Marinara or pizza sauce to serve
INSTRUCTIONS
Preheat the oven to 425°F. Place a cooling rack over top of a baking sheet.
Cut zucchini into long sticks, similar in shape to French fries, about ½ cm thick. Set aside.
Place flour in one flat-bottomed bowl or deep dish plate, eggs in another, and breadcrumbs in the third bowl. Whisk the eggs for two minutes with a fork. Toss the breadcrumbs, cheese, and garlic powder together until combined.
Toss five pieces of zucchini in the flour then dips them into the eggs. One at a time, carefully coat the egg-covered zucchini with the breadcrumb-cheese mixture. Tap off excess and place gently on the cooling rack. Once you have coated all your zucchini, spritz with the oil.
Place the zucchini in the oven and bake for 15-17 minutes until coating is lightly browned and crunchy while the inside is cooked through. Serve with marinara or pizza sauce for dipping.
Much love & good eating,
Stephanie