July 12, 2014

Zucchini Fries


notice that these have the skin on? that's because they're organic and straight from my backyard! of course I can't take credit for growing them; my grandpa definitely has the gift of the green thumb and is a gardening genius: we have string beans, tomatoes, parsley, scallions, pumpkins (not ready to pick yet), zucchini, corn...
we used to have strawberries, watermelon (one tiny one), and bitter melon (:P)!

now don't think these zucchini fries taste just like french fries because they're baked, but they still taste good.
they don't get soggy, they lose that raw taste that some people dislike, and they're cheese-y from the nutritional yeast and a little crunchy from the flax seeds. you'll be getting lots of fiber from the flax and vitamin B-12 from the nutritional yeast too (which is hard to get from natural foods!). 


grind up flax seeds in a blender, coffee grinder, or spice grinder (or buy them grinded up).
store this in the refrigerator for longer shelf life!!






 to get all sides crispy without having to flip the fries in the middle, use a cooling rack so the hot air in the oven can circulate all sides






still not sure which dipping sauce would taste best with these; i tried ketchup (which i love) but it didn't taste that good and then i tried Korean bbq sauce which was mediocre. any suggestions?

Recipe: Zucchini Fries
By: Hannah Claudia
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1 zucchini, cut into "fries"
1/2 cup of ground up flax seeds
1/2 cup of nutritional yeast
(opt: salt & pepper, spices)

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1. Prep a cooling rack by placing it on top of a baking sheet
2. Mix the flax & nutritional yeast in a shallow bowl/plate
3. Coat the sides of the zucchini in the dry mixture and place on the baking sheet
4. Bake at 350*F for 20-25 minutes (they won't get super crispy, you're just looking to get the coating toasted; check on them after the 15 minute mark to make sure they're not overcooking though!)


Also, on a completely unrelated topic, if anyone is looking for an SAT teacher, let me know!

xoxo, Hannah




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