What to do with all those zukes!

If you are a beginner gardener, growing zucchini makes you feel like a pro! I remember asking my husband if he had picked the zucchini from the garden and he replied “it wasn’t very big yet” to which I replied, “if you don’t keep and eye on it, it will be knocking on the door by tomorrow!”. Sure enough it had already doubled in size! This recipe is nice when you have smaller zucchini that aren’t thick with seeds yet and is a yummy way to use up some of that zuke abundance!

• Gluten free
• Dairy free
• Refined sugar free
• vegetarian
• Cleanse program friendly

Ingredients:

• 3 small zucchini’s, cut into 1 inch by 4 inch sticks (cut the zucchini in half then quarter the halves)
• 1 cup almond flour
• 2 tsp tapioca, arrowroot or corn starch
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp salt
• Pepper to taste
• 2 eggs
• 2 tbsp olive oil

Directions:

• Pre-heat oven to 485F and line a baking sheet with parchment
• Whisk the eggs and oil together in a bowl.
• Option to place almond flour in a blender and pulse until finer, especially if almond meal is course.
• In a separate bowl, combine the flour, starch and spices.
• Dip the zucchini sticks in the egg bath and then roll to coat in the flour then place evenly on baking sheet.
• Bake in oven for about 20 minutes.
• Serve with your favourite dip!