Baked Zucchini Fries | A Sweet Pea Chef

Let me show you how to make fries out of zucchini so they’re way healthier for you and are a fun new way to eat your veggies! #sponsored

Full recipe link below…

To get this tasty baked zucchini fries recipe, go to http://bit.ly/2aOPAA8

Thanks so much to Bob’s Red Mill for sponsoring this post – grab their garbanzo bean flour to make this recipe today!

To get the tasty ranch dipping sauce mentioned in the video, go here: http://bit.ly/2bm9v7R

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A Sweet Pea Chef is hosted by Lacey Baier of Austin, Texas. A mom of three little kiddos, Lacey is also the main contributor for the food blog, A Sweet Pea Chef, which reaches over 400k visitors each month, has had 6+ million visitors to date, and has 100s of easy recipes that are enjoyed by families every day.

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Hey there, Lacey here with A Sweet Pea Chef and today we’re gonna make some delicious baked zucchini fries using Bob’s Red Mill Garbanzo Flour. So they’re gonna be super healthy for you and a great new way to enjoy your veggies. Let’s get started. First, start pre-heating your oven to 425 degrees Fahrenheit. Now layer a rimmed baking sheet with parchment paper, followed by a cooling rack and then brush a little olive oil over the rack. This will help keep the fries from sticking when they bake. In a large bowl, combine almond meal, Bob’s Red Mill Garbanzo Flour, grated Parmesan cheese, dried basil, dried oregano, dried thyme, sea salt and ground black pepper and then set aside. I was using Bob’s Red Mill Garbanzo Flour for this recipe, because it adds a lot of texture, fiber and protein to these fries. Plus, it’s a great unrefined and gluten-free flour substitution. In a separate bowl, we’re gonna beat a couple of eggs and then set aside. Now we’re gonna cut the zucchini into fries and it’s best to use smaller evenly-sized zucchini, so that they resemble fries and also so they cook evenly. Slice both ends off and then slice the entire zucchini in half length-wise. Then, slice each half length-wise again to create flat planks. Slice these planks into long fry-like pieces and then set them aside. Now we’re gonna take a handful of those zucchini. We’re gonna dip them into the egg mixture, coating them well and then allowing any excess to drip off. Next, we’re gonna dredge them into that garbanzo flour mixture and toss to coat evenly. Place the coated zucchini slices onto the prepared baking sheet and then place into the oven and bake for 25 to 30 minutes, or until they’re golden brown and crispy. To serve, I love to top these fries with a little bit of finely chopped parsley and then dip them into my super yummy clean ranch dipping sauce, which I’ll post the link for that in the description. So I’m pretty sure we can all agree that fries are pretty awesome, but now we can enjoy these baked zucchini fries and never feel bad about it. Thanks so much to Bob’s Red Mill for sponsoring this recipe. Make sure to check out their Garbanzo flour, so you can make this recipe today. Have you subscribed to this channel yet? If not, you totally should. You get a lot of tasty ways to enjoy healthy food. Thanks so much for watching, I’ll see you next time. Wow. Sorry. My voice cracked up.