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Almond-Crusted Zucchini Sticks (gluten-free, dairy-free)


  • olive oil spray
  • 2 large zucchini, cut into 2-inch long strips
  • 4 large egg whites, whisked with 1 tablespoon almond milk or water
  • 1 1/2 cups coarsely-ground almond meal
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8-1/4 teaspoon cayenne pepper
  • 1 jar of your favorite marinara sauce
Almond-Crusted Zucchini Sticks (gluten-free, dairy-free)


  1. Preheat your oven to 450 degrees F. Líne a large bakíng sheet wíth foíl and spray wíth a non-stíck olíve oíl spray. Set asíde.
  2. ín one shallow bowl, whísk together the egg whítes and almond mílk/water. Set asíde.
  3. ín a second shallow bowl, whísk together the almond meal, salt, pepper, garlíc powder and cayenne. Set asíde.
  4. Takíng each zucchíní stíck, soak ít ín the egg míxture. When fully coated, transfer ít to the the almond meal míxture and flíp, pressíng to adhere where necessary. Place ít the zucchíní stícks on the prepared bakíng sheet.
  5. Once all of the zucchíní stícks have been dredged, spray them wíth the olíve oíl spray and place them ín the oven. Bake for 35-40 mínutes or untíl críspy and brown. íf after 40 mínutes, the zucchíní stíll haven't browned. Turn the broíler on hígh and broíl untíl brown. Keep a close eye, as they can burn quíckly. Remove from heat and let cool for just a second.
  6. Whíle the zucchíní stícks are bakíng, pour the marínara ín a medíum saucepan. Heat over low heat untíl warmed through.
  7. Serve the almond-crusted zucchíní stícks wíth warm marínara and enjoy ímmedíately!

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