As you all probably know by now, I try to incorporate vegetables into our family’s diet in creative ways – a few months ago we tried the zucchini fries from Trader Joe’s. Since then I’ve been noticing a lot of recipes for them so I decided to experiment baking them in the oven and with an Indian twist. They turned out great so I wanted to share!
One thing I realized about zucchini, is that it has a high water content – if you cut the zucchini in advance, the coating will not stick! So it needs to be cut and prepared at the same time. If you’d like to make it ahead of time, cooking time can be reduced by a few minutes and then just crisp them up in the oven for 3-4 minutes before serving.
1 medium size zucchini,
2 teaspoons McCormick’s season all or a different
1 tablespoon olive oil
3-4 tablespoons chickpea flour
1 tablespoon fine cornmeal
Preheat the oven to 400 degrees.
Cut the zucchini in half, then cut into 4-5 slices lengthwise, and again into thin strips like matchsticks.
Coat with 1 teaspoon of seasonings of your choice.
Mix in the oil.
Add the remaining seasonings to the chickpea flour and cornmeal and mix through.
Toss into the zucchini with the flour mixture and add to a baking sheet.
Bake for 15 – 20 minutes, turning the fries halfway during the cooking.
If making the fries ahead of time, cook for 10 minutes and finish baking before serving.