I had two zucchinis in my refrigerator which were going to go bad if I did not use them. I wanted to make something quick and easy that I could just pop in the oven and go about my business. After a little googling, I came aross this recipe for zucchini fries. It looked easy enough so I gave it a try. They came out really good. Being zucchini and not a firmer vegetable like a potato or sweet potato, the fries obviously come out softer, but when cooked at such high heat, the outsides come out nice and firm. They kind of reminded me of a healthier alternative to deep fried zucchini strips. I definitely enjoyed them. Had some leftovers with lunch the next day and while they did soften in the fridge overnight, they didn’t lose any flavor. I made a few small tweaks to the recipe, replacing cooking spray with olive oil and grill seasoning with granulated garlic just to make it more SCD friendly.
Rachael Ray’s Mexican Zucchini Oven Fries Ingredients
2 medium zucchini cut into 1/4-inch square 3-inch long sticks — like fries
2 TB olive oil
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon granulated garlic
1 cup salsa or SCD ketchup
Preheat oven to 500 degrees F.
In a bowl, toss zucchini with olive oil to lightly coat. Arrange zucchini on nonstick cookie sheet (I used parchment paper on a regular cookie sheet). Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot with spoonfuls of salsa or ketchup.