Baked Zucchini Sticks

5 from 1 vote

Crispy baked zucchini sticks coated in an almond and coconut flour Parmesan breading. With zero frying, no breadcrumbs, and just 155 calories a serving. Naturally gluten-free, grain-free, and easily paleo-friendly, they're the perfect light appetizer, snack, or side to swap in for potato fries.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Side

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Megan Olson

Ingredients

4 medium Zucchini quartered lengthwise
¼ cup Parmesan Cheese grated (or nutritional yeast for dairy free)
1 cup Almond Flour
½ cup Coconut Flour
1 teaspoon Italian Seasoning
1 teaspoon Pepper
1 tablespoon Parsley for garnish
2 Egg Whites

US Customary - Metric

Instructions

Preheat oven to 425 F. Prepare a baking sheet by placing parchment paper on it. Get three medium sized bowls to bread the zucchini.
In the first bowl, combine almond meal, Parmesan, pepper and Italian seasoning breaking up any almond meal chunks until they are fine.
In the second bowl, add coconut flour.
In the last bowl add the eggs whites with 1/4 cup water and whip a few minute to combine.
Working in batches and using tongs, place the zucchini in the coconut flour, then egg wash then almond meal mixture to coat. Place prepared zucchini on the baking sheet.
Bake at 425 F for 20 minutes until slightly golden brown. Garnish with parsley and serve immediately.

Notes

Use small to medium, firm zucchini — large ones hold more water and bake up soggy.
Pat the zucchini sticks dry before breading so the coating sticks.
Use tongs to dredge; coconut flour clumps to your fingers fast.
Spread the sticks out so they aren't touching, or they'll steam instead of crisp.
Serve immediately — they soften as they sit.

Nutrition