Saturday, August 11, 2012

Gluten Free Zucchini Fries

I've been seeing some great stuff on Pinterest lately about bloggers making zucchini fries (and zuchinni everything else for that matter) and I am so inspired! Of course, all the recipes I come across call for panko, which isn't gluten free.

Here's my answer to that:

Gluten Free Zucchini Fries with Honey Mustard Dressing

For the fries:
2 cups GF breadcrumbs
2 eggs, beaten
1/2 cup Parmesan cheese, grated
1/4 tsp garlic salt
1/4 tsp oregano
1/4 tsp thyme
1 large zucchini (about 1/2 or 3/4 pound)
1/4 cup grated sharp cheddar cheese to melt on top, optional

For dressing:
6 Tbs. Dijon mustard
1/4 cup rice vinegar
1/2 tsp. salt
5 Tbs. raw honey

1. Preheat the oven to 425 degrees.

2. Wash and slice zucchini into strips, like french fries. 

 3. Butter a cookie sheet to prevent the fries from sticking.

 4. Beat eggs in a bowl, then combine other dry ingredients in a shallow bowl. Keep shredded cheddar to the side, if using.
 5. Dip each zucchini fry into the egg and then into the breadcrumbs, flipping over to coat well. Place each one on the cookie sheet.

6. When each zucchini is placed on the cookie sheet, add some shredded cheese to the top of all, or some, of the fries.
 7. Bake at 425 for about 20 minutes, or until the zucchini is tender and the breadcrumb/cheese topping is browned and crispy.

This is how mine look with cheese:
 ...and without cheese:
 8. While the zucchini is baking, add all the ingredients for the dressing in a bowl and combine well.

9. Put fries on a plate with a small dish of dressing for dipping. They are best warm, right from the oven.
 These are so good!



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