The first time I met my mother in law- we went to Maggiano’s and I was introduced to breaded & fried Zucchini. It was a memorable dinner!  The zucchini was INCREDIBLE. This of course was prior to my health issues developing..and with the gluten went the opportunity to eat this new-found favorite food.

Eggs are a major problem food for me as well- so when I went about recreating this recipe I needed to find a way to leave them out. Heating up the starch and milk to a thick slurry was the perfect solution- the almond flour breading sticks on beautifully and then in the oven the zucchini becomes perfectly crispy on the outside while soft on the inside. I was so excited to achieve these results without the need of a deep fryer!

If you have never tried breaded  zucchini..you HAVE TO NOW.  Even if your not a huge zucchini fan, you will LOVE this.

Paleo Breaded Zucchini

 

• 1 extra large zucchini (or 2 medium sized zucchini) 
• Oil of choice for roasting. (I recommend Coconut, Grapeseed or refined olive oil that tolerates high heat).

In one bowl combine:

• 3 Tablespoon starch (Tapioca, Arrowroot, Potato or Cornstarch)
• 3/4 cup milk (dairy or nondairy- any variety)

In a second bowl combine:

• 1 1/2 cups almond flour, packed
• 1/2 cup starch (Tapioca, Arrowroot, Potato or Cornstarch)
• 1 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 3 teaspoon parsley
• 1-2 teaspoon black pepper, to taste

 

1. Set your oven to broil on high and line a baking sheet with parchment paper.
2. Slice the zucchini in half and then into long thin strips. Set aside
3. Whisk the starch-milk mixture in a small saucepan over medium heat for 2-3 minutes until it thickens. Allow to cool and set back in into a bowl wide enough to dip zucchini in.  (Thickening it this way will allow the seasoned flour to stick better.)
4. In a second bowl make the seasoned flour coating whisking together the Almond flour, Starch, Garlic, Salt, Parsley and black pepper!
5. Dip each of zucchini slices into the milk mixture, being sure to scrape the zucchini along the edge of the bowl to remove the excess. Then cover with the seasoned flour.
6. Lay the covered zucchini pieces out on the baking sheet and drizzle with oil (somewhat liberally) .  Broil for 3-5 minutes on each side until browned.

Recipe Notes:

• Beaten eggs should work as a safe replacement for the milk and starch combo. 
• If you need to replace the almond flour- using another nut or seed flour is preferable.

-Brittany-