Snacking for dinner this evening. First, some leftover pasta, next up roasted yams and baked zucchini fries.
This tea really doesn’t go with any of it. But that’s OK. I wanted something sweet and desserty that would take cream well. This works for me. It’s not my favourite tea, but I can see why people like it.
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Oh god, baked zucchini fries. I’ve never had that but that sounds so good.
You can also make baked zucchini chips by slicing them thin and baking them at a low temperature for about an hour – it’s delicious
SO GOOD! Also so easy. Egg wash, and then coat in a floury mix that has salt, pepper, garlic powder, and Italian spices in it. Bake 15 minutes at 425F (on parchment paper or non-stick aluminum foil), flip and bake 15 minutes.
I did one zucchini tonight, and have another one for tomorrow. I also used almond meal and coconut flour, so they’re higher fat and fibre than if you used regular flour.
Drool, both sound exquisite. I found a recipe that calls for seasoned bread crumbs and grated parmesan that looks awesome too. I’ve been craving zucchini lately so I’ll try all these ideas out. :)
That would be the easy way, Incendiare. :) Gluten free breadcrumbs are $$$ and almost impossible to find, so seasoned flour it is!
I’ll have to try that, VariaTEA. :)
I definitely recommend them. However make sure you use next to no seasoning because they shrink quite a bit and so whatever seasoning you put on becomes VERY concentrated.
Yeah, your coconut + almond flour solution sounds just as scrumptious anyway. :D
Good call, VariaTEA! I could see all that water weight just evaporating.
I made dehydrator sweet potato chips over the summer, so I totally understand that! They were soooo spicy. :)
Oh god, baked zucchini fries. I’ve never had that but that sounds so good.
You can also make baked zucchini chips by slicing them thin and baking them at a low temperature for about an hour – it’s delicious
SO GOOD! Also so easy. Egg wash, and then coat in a floury mix that has salt, pepper, garlic powder, and Italian spices in it. Bake 15 minutes at 425F (on parchment paper or non-stick aluminum foil), flip and bake 15 minutes.
I did one zucchini tonight, and have another one for tomorrow. I also used almond meal and coconut flour, so they’re higher fat and fibre than if you used regular flour.
Drool, both sound exquisite. I found a recipe that calls for seasoned bread crumbs and grated parmesan that looks awesome too. I’ve been craving zucchini lately so I’ll try all these ideas out. :)
That would be the easy way, Incendiare. :) Gluten free breadcrumbs are $$$ and almost impossible to find, so seasoned flour it is!
I’ll have to try that, VariaTEA. :)
I definitely recommend them. However make sure you use next to no seasoning because they shrink quite a bit and so whatever seasoning you put on becomes VERY concentrated.
Yeah, your coconut + almond flour solution sounds just as scrumptious anyway. :D
Good call, VariaTEA! I could see all that water weight just evaporating.
I made dehydrator sweet potato chips over the summer, so I totally understand that! They were soooo spicy. :)