I used to looove ordering fried zucchini over onion rings and fries. Maybe it's because I felt like they were a tad healthier than the others? It's funny to hear the excuses we make to rectify eating unhealthy food. Well, to ease the conscience (by not having to escape eating this delicious appetizer altogether), I've figured out a way to create the same tasting dish by sticking them in the oven instead of the fryer. And the added bonus... they're gluten free! These Zucchini Sticks come out just as crispy and firm but will alleviate most of the guilt and/or tummy aches for my gluten free friends.
What you'll need: serves 2 - 4
2 average size zucchinis
1 cup Gillian's GF Italian Dried Bread Crumbs
1/4 cup grated parmesan cheese
1/2 cup rice flour
1 cup low fat milk (I used 1%)
pinch kosher salt and ground black pepper
Your favorite ranch dressing for dipping
Turn on the broiler (around 500 degrees). Spray a foil lined baking sheet with Pam to avoid sticking. Prep the zucchinis by washing them and then cutting them in half lengthwise and then in half again (4 sticks per zucchini). If you don't prefer the skin, you may peel it off before you cut them into sticks. Set aside. In one dish, mix together the bread crumbs and parmesan cheese. In a separate dish, pour in the milk. In a third dish mix together the rice flour, salt and pepper. With each stick, coat all sides with the rice flour mixture (don't over coat). Then place them in the milk (coat all sides). Finally place them in the bread crumb mixture and firmly pat each side with the bread crumbs. Line them on the baking sheet and lightly drizzle both sides with olive oil. This helps them brown. Place in the broiler for about 15 - 20 mins (or until they're golden brown), flipping them over once halfway through so each side gets brown. Serve hot and with your favorite ranch dressing!