Italian Paleo Zucchini Fries Recipe
If you’re like me, you make a lot of zucchini fries in the summer. You’ll love this Italian twist on an old favorite.
Making them Italian
Zucchini is often used in veggie Italian dishes, from zucchini lasagna to spaghetti using zucchini noodles. So I thought it would be a pretty natural transition for these fries as well.
Modifying a basic zucchini fry for an Italian flavor is pretty simple. First, I tackled it from a seasoning angle, adding onion powder and Italian seasoning.
Then, I suggest using tomato salsa for dipping. These would also be delicious with a paleo tomato sauce – you can make your own, or find a paleo-safe store bought option.
Making them Paleo
If you’ve made zucchini fries in your pre-paleo days, you probably already know what needs modification. But for you first-timers, we’re leaving out the bread crumbs.
Instead, coconut flour does a great job of coating up these tasty veggie stick snacks.
This version of zucchini fries is also dairy-free. Many recipes you’ll find contain Parmesan cheese, but I prefer to skip it.
There are really no other substitutions necessary. The goal is to get them crisp and crunchy, so don’t be afraid to leave them in the oven a bit longer than prescribed to achieve the desired effect.
I’d also rotate the tray halfway through to ensure even roasting.
- Preheat the oven to 390°F (200°C).
- Combine all dry ingredients in a bowl. Set aside. Remove fleshy inner parts of the zucchini and cut into ¼ inch fries.
- Toss fries in the bowl with dry ingredients. Place on greased baking sheet and cook for 20 minutes. Shake the tray and cook for an additional 5-10 minutes until edges are golden.
- Serve hot with tomato salsa.
All nutritional data are estimated and based on per serving amounts.
- Calories: 91
- Sugar: 4 g
- Fat: 2 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 4 g