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
Preparation time 10mins
Cooking time 50mins
Adapted from cookingandbeer.com
Preheat your oven to 450 degrees F. Line a large baking sheet with foil and spray with a non-stick olive oil spray. Set aside.
In one shallow bowl, whisk together the egg whites and almond milk/water. Set aside.
In a second shallow bowl, whisk together the almond meal, salt, pepper, garlic powder and cayenne. Set aside.
Taking each zucchini stick, soak it in the egg mixture. When fully coated, transfer it to the the almond meal mixture and flip, pressing to adhere where necessary. Place it the zucchini sticks on the prepared baking sheet.
Once all of the zucchini sticks have been dredged, spray them with the olive oil spray and place them in the oven. Bake for 35-40 minutes or until crispy and brown. If after 40 minutes, the zucchini still haven't browned. Turn the broiler on high and broil until brown. Keep a close eye, as they can burn quickly. Remove from heat and let cool for just a second.
While the zucchini sticks are baking, pour the marinara in a medium saucepan. Heat over low heat until warmed through.
Serve the almond-crusted zucchini sticks with warm marinara and enjoy immediately!