I was fighting a craving for french fries this weekend and decided to try a new recipe using zucchini instead of white or sweet potatoes. I admittedly still indulged while on a date with my husband, BUT this recipe hit the spot for something different. My son loves the zucchini fries and my husband wanted to put the avocado sauce on everything! My recipe for the sauce makes a big batch, so definitely freeze some for later. It’s perfect as a dip, pasta sauce and sandwich spread!
What you’ll need for Zucchini Fries:
2 zucchinis, sliced julienne-style
1 tablespoon of garlic and herb spice
1 tablespoon of olive oil
1 cup of gluten free breadcrumbs
1/2 cup of shredded parmesan
What you’ll need for Avocado Mayonnaise:
1 ripe avocado
1 cup of plain Greek yogurt
1 teaspoon of garlic and herb spice
1 teaspoon of hot sauce
1 teaspoon of lime juice
Directions for Zucchini Fries:
Step 1: Preheat your oven to 375 degrees.
Step 2: Slice your zucchini into julienne-style fries.
Step 3: Then, drizzle olive oil and sprinkle garlic and herb spice on each side.
Step 4: Next, start your assembly line for adding gluten free breadcrumbs.
Step 5: Roll each zucchini slice in breadcrumbs and place on a baking sheet lined with aluminum foil or parchment paper. Repeat for the rest of your zucchini fries and sprinkle parmesan cheese.
Step 6: Bake at 375 degrees for 15 minutes or until crispy and remove from oven.
Directions for Avocado Mayonnaise:
Step 1: Half and pit your avocado and place into a blender or food processor.
Step 2: Next, add Greek yogurt, garlic and herb spice, hot sauce and lime juice.
Step 3: Blend until smooth and serve.
Step 4: Freeze extra to use later!