Recently I came across Giada De Laurentis’ Zucchini Fries and immediately thought that it would be very easy to make a gluten-free alternative to them that would make a great side. At first I just took away the panko bread crumbs from the recipe but they ended up quite droopy. Changing the cut and adding almond ended up being a really nice twist in flavour while keeping the crunch. I also prefer to bake them in the oven, eliminating the need for oil entirely.
It is nice and easy way to enjoy zucchini!
- Three Zucchini (Courgette)
- 2 cups Parmesan cheese
- 2 eggs
- 1/2 cup of ground almonds
- pinch of pepper
Preheat oven to 175 C (350F)
Grate parmesan into a small bowl
Add ground almonds and mix together so the parmesan looks dusted with almonds
In a separate bowl, crack the eggs and mix together with a fork until evenly yellow
Cut the zucchini/courgette into long strips or into small wedges (as in the picture)
Dip each wedge into the egg until coated, then transfer to the parmesan/almond bowl and cover.
Place onto a foil lined tray
Sprinkle with Pepper
Cook in the oven for 15 – 20 minutes (cheese will begin to brown)