The struggle is real when it comes to junk food cravings, thankfully these baked zucchini fries are a great way to help fight the urge to munch on not-so-good snacks. Even when we are trying to stay our healthiest, little cravings can sneak up on us. That is also why we use the Daily Shake and Clean Supplements to stay healthy, when the occasional slip-up happens.
Baked zucchini fries are an awesome alternative to delicious comfort food, we still get that crispy and salty taste that we love, without the guilt. Ideal for a snack or as a side dish, these baked zucchini fries are a perfect choice for when you want something easy, tasty and nutritious.
Making comfort food healthy with baked zucchini fries
When we think of crispy, salty and cheesy snacks, zucchini probably isn’t the first thing that comes to our mind, but their light texture and ability to absorb flavors makes them a great alternative to crispy, crunchy french fries.
Zucchini has a rich array of nutrients, making it a great vegetable to snack on the regular. Zucchini contains a fair amount of potassium and magnesium, which helps to regulate our blood pressure and keep our hearts healthy.
Zucchini contains a surprising amount of water, making it great for our skin, giving it a nice glow and helping to restore moisture.
Cheesy Flavor and Nutrition, From Nutritional Yeast
Nutritional yeast is a deactivated yeast, that in come in flake and powdered form. It is known for it’s rich, nutty and “cheesy” flavor. Nutritional yeast is used as a cheesy substitute for many vegans, along with being a great source of vitamin B12, a supplement that most vegans, and people in general, lack in our day-to-day diets.
Nutritional yeast can be sprinkled over, or mixed into salads, soups, popcorn, or even pasta to add a cheesy and salty flavor to some of our favorite dishes.
Serves: 3-4 as a snack
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
2-3 large zucchini and/or summer squash (we used one of each here)
¼ cup olive oil
2 tablespoons dried thyme
½ cup walnuts
1 tablespoon nutritional yeast
sea salt, to taste
Directions
Preheat the oven to 350°F
Place the walnuts onto a baking sheet then roast, stirring occasionally for 7-8 minutes or until golden brown.
Remove from the oven, then let cool.
In a food processor, mix the roasted walnuts, nutritional yeast, thyme, and sea salt until broken down to resemble parmesan cheese.
Place this mixture in a smaller bowl and set aside.
Depending on the size and shape of the zucchini, cut in half lengthwise or cut into ½-¾ inch thick slices lengthwise, then cut each strip in half. They should look like dill pickle spears.
Arrange on a lightly oiled baking sheet. You could also line the sheet with parchment paper.
Sprinkle the tops of the zucchini spears with the walnut mixture. Place in the oven and bake until the crumbs are golden brown and the zucchini are nice and tender.
Enjoy as a snack or serve alongside another dish of your choice for a meal.
Recipe by Frank Giglio
Photography by Jenny Nelson
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