Breaded Zucchini Sticks

CSA’s are the best. CSA stands for Community Supported Agriculture. Basically, a small farm or a portion of a farm that is supported by members. You purchase a ‘share’, which enables you to pick up a variety of in season fruits and vegetables every single week. These fruits and vegetables are usually treated far nicer than the ones you find in your grocery store, and you can tell because the foods are always GORGEOUS. The zucchini that I’ve been receiving from my (super awesome) CSA have been out of this world. The flavor and textures have been spot on, not to mention stunning to look at. This is what I threw together with one of my zucchinis :) 

Check out www.justfood.org for more information on CSA’s and CSA’s near you! I highly recommend it. Seeing where your foods comes from and knowing who is growing it is a freaking awesome and cool experience. It gives a larger dimension to your food and your cooking.

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CSA share
CSA share

Breaded Zucchini Sticks

Sorry for the god awful picture :/ I didn't expect to write a post about them, but they were SO good. My boyfriend and I couldn't stop eating them until they were all gone *whoops*. Aka we couldn't stop eating them long enough to take a decent picture... and also I was running out to a baseball game- GO SOX! ;)  

Sorry for the god awful picture :/ I didn't expect to write a post about them, but they were SO good. My boyfriend and I couldn't stop eating them until they were all gone *whoops*. Aka we couldn't stop eating them long enough to take a decent picture... and also I was running out to a baseball game- GO SOX! ;)  

Serving: 3 people, makes about 1 baking tray
Prep time: 10 minutes
Cook time: 24-30 minutes

  • 1 large zucchini
  • 1-2 large egg(s)
  • ½ cup almond flour
  • ½ cup cashew meal
  • ¼ teaspoon (himalayan) salt
  • Fresh cracked pepper
  • 1 tablespoon mix seasoning (I used a mixed seasoning that I bought at the market in Israel when I was there a couple weeks back, it has some paprika, tumeric (which is why they are slightly yellowy)… not sure what else- sorry! This would be great with cayenne and chili or dried oregano, dried basil, and lemon!)
  • 2 teaspoons olive oil

1. Cut zucchini into small sticks
2. Whisk 1 egg in a bowl (reserve the second egg, only use if the first egg runs out before all of your zucchini's are breaded)
3. In another bowl, mix together the dry ingredients
4. Line a baking sheet with parchment paper and brush the bottom with 2 teaspoons of olive oil- just enough to thinly coat the bottom so the breaded zucchini doesn’t stick and preheat the oven to 400 degrees.
5. Bread sticks one at a time, coat with egg then coat with the 'flour' mixture.
6. Once coated place them on the parchment lined baking sheet. Be sure not to crowd them so they can brown on all sides.
7. Place the filled tray into the oven and turn the timer on 12 minutes.
8. At 12 minutes check to see that the tops are browning slightly. Once the bottoms are dark brown but not burnt, flip the zucchini over and bake for another 12-15 minutes. 


MANGIA!

beats

Music on the menu for
Zucchini Bread Sticks: