Zucchini is abundant this time of year and this is one of my favorite new recipes to take advantage of it.
Breading it in a blend of almond flour, flaxseed, tapioca flour, and spices creates a perfectly crispy outer layer. I used coconut yogurt to make my own spin on tzatziki with plenty of fresh mint and dill.
Zucchini is a rich source of vitamin A to promote better vision and support a robust immune system. Nutritional yeast is rich in protein and metabolism boosting B vitamins and it lends a cheesy, nutty flavor to the zucchini in this recipe.
I know you’ll love these as much as I do!
Wishing you health and happiness,
Mark Hyman, MD
We're grateful for our sponsor:
- 4 medium zucchini, washed and dried well
- 2 large pasture-raised eggs
- 1 cup almond flour
- ⅓ cup nutritional yeast
- ¼ cup ground flaxseeds
- 3 tablespoons tapioca flour
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon Himalayan salt
- 1 lemon, zested (save lemon juice for next step)
- Avocado oil spray
- 1 cup coconut yogurt or sheep yogurt
- 2 tablespoons coconut milk
- 2 garlic cloves
- ¼ cup fresh mint, finely chopped
- ¼ cup dill, finely chopped
- 1 lemon, juiced
- ¼ teaspoon Himalayan salt
Optional garnishes for tzatziki
- Dash of cayenne pepper
- 1 teaspoon extra virgin olive oil
1. Preheat the oven to 420°F.
2. Cut each zucchini into 3 segments, cut the segments in half lengthwise, then cut each half into quarters. You should end up with thin sticks. Place zucchini sticks onto a kitchen towel and pat them dry, then rest in the towel while preparing the remaining components.
3. Whisk the eggs in a large bowl.
4. In a separate bowl, combine the almond flour, nutritional yeast, ground flaxseed, tapioca flour, garlic powder, cayenne pepper, salt and lemon zest. Mix until evenly combined.
5. Toss the zucchini sticks in the beaten eggs to coat. Then use tongs to transfer the sticks, in batches, into the almond flour mixture. Toss to coat.
6. As each batch of zucchini sticks are coated, transfer them onto a parchment paper lined baking sheet that has been sprayed with avocado oil. Use 2 baking trays if needed, allow for a ½-inch gap between each stick. Transfer to the oven and bake for 35 minutes, flipping the sticks after 20 minutes.
7. While the zucchini is baking, prepare the dipping sauce, add all of the ingredients into a mixing bowl and whisk until smooth.
8. Once the zucchini is golden and crispy, remove from the oven and serve with dipping sauce. Sprinkle with flaky sea salt if desired and garnish with extra mint and dill.
Nutritional analysis per serving: Calories: 193, Total Fat: 12g, Saturated Fat: 3g, Cholesterol: 41mg, Sodium: 180mg, Carbohydrates: 16g, Fiber: 5g, Sugars: 6g, Protein: 9g, Net Carbs: 10g