Cheesy Zucchini Fries
These were a big hit at the July 2015 DDP Yoga retreat.
There are days where sticking to a regimen high in vegetables is tough, and on those days, I go for dishes like this. Since it’s basically roasted zucchini coated in eggs and Pecorino Romano cheese, these are naturally gluten free. They take a few minutes to prepare and a few more to bake.
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The end result is a cheesy, slightly crunchy bite. Think of a cross between a fried cheese stick and a fried zucchini stick, only no guilt! You can serve these as an appetizer on their own (maybe with a little marinara sauce), or have them like fries on the side of a burger or chicken sandwich.
| Servings | Prep Time |
| 2 People | 5 Minutes |
| Cook Time |
| 20 Minutes |
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The end result is a cheesy, slightly crunchy bite. Think of a cross between a fried cheese stick and a fried zucchini stick, only no guilt! You can serve these as an appetizer on their own (maybe with a little marinara sauce), or have them like fries on the side of a burger or chicken sandwich.
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Ingredients
- 2 medium Zucchinis
- 1 large Egg (or 2 egg whites)
- 1/2 cup Pecorino Romano Cheese (Grated or Shredded)
- Cracked Pepper (to taste)
- Coconut or Olive Oil Cooking Spray
Instructions
- Preheat oven to 425 °F.
- Cut zucchini into batons, like fries
- Line a baking sheet with aluminum foil with the dull side facing up. Spray lightly with cooking spray.
- Crack egg into a bowl and mix until homogeneous. Spread cheese in a separate dish.
- Lightly coat each zucchini fry in egg and roll lightly in cheese.
- Place fries on baking sheet about 1 inch apart. Spray lightly with cooking spray.
- Bake 10 minutes then flip each fry and bake for another 10 minutes.
- Allow to cool for a couple of minutes before enjoying.
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