December 23, 2016

Paleo Baked Zucchini Fries

Paleo Baked Zucchini Fries

One time I went to Australia and drank too much and there was nothing in the world that I thought would cure me. Unrelenting nausea I tell you. I went to a restaurant regardless and saw fried zucchini on the menu – seemed like an, albeit oxymoronic, happy medium (fried + vegetables – talk about left vs right wing schools of thought). It was, to this day, the most amazing sensation that has happened to my taste buds, in terms of taste, texture, and accoutrements (served with an avocado aioli). I have been trying for literal years to remake it in a way that is baked but still beautiful. I think I may have finally done it? And guess what, comPALEOetely paleo ft Paleo Passion Foods caribbean coconut granola. That means, heck’n savory with just a little sweet – I still can’t get (hang)over it. Read more below!

Here’s how this dish is remixed:

  1. Baked instead of fried: it’s no debate that fried foods are typically scorned, as they can lead to levels of chronic inflammation due to their saturated and trans fat content. These fries, however, are oil free. Oil heated past its baking point (happening most often when oil is fried) can cause advanced glycation end products. Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to things like diabetes and cardiovascular disease. Carbohydrate-rich foods such as vegetables, fruits, and whole grains, contain relatively few AGEs, even after cooking. So this is the ultimate remodel: minus fried, bubbling oil and plus vegetables = equation to prevent the formation of AGEs.
  2. Dairy free and gluten free: I used nutritional yeast (packed with B vitamins) instead of parmesan cheese, almond flour instead of regular flour, and low-sugar, paleo granola instead of panko crumbs. This granola is not only low sugar, but the sugar it does contain is maple syrup, which is a source of prebiotic fiber (happy gut stuff).
  3. Avocado aoili turned to guacamole: no additives, just the simplicity of avocado, cilantro, tomatoes, lime, garlic powder, salt, pepper, and paprika.



  • 1 cup Paleo Passion Foods caribbean coconut granola (code lemons15 for 15% off)
  • 1/2 cup nutritional yeast
  • dash of salt
  • 3 cracks of pepper
  • turmeric (3 dashes)
  • paprika (3 dashes)
  • basil (4 dashes)
  • oregano (4 dashes)
  • 3 zucchinis, chopped into thick triangular fry shapes
  • 1/2 cup almond flour
  • 2 eggs, whisked
  • 1/4 tsp garlic
  1. Preheat oven to 425.
  2. Blend  Paleo Passion Foods caribbean coconut granola in the food processor with nutritional yeast, salt, pepper, paprika, basil, and oregano.
  3. Whisk eggs and mix in fresh garlic.
  4. Place the zucchini in the almond flour, then egg, then granola mixture. Repeat with remainder of zucchini.
  5. Bake for 20-25 minutes, until golden brown on top.


In terms of decreasing inflammation, adding walnuts, peanuts, almonds, and other nuts and seeds to your snacks and meals is important. Herbs and spices such as turmeric, ginger, garlic, basil, pepper, and many others have anti-inflammatory properties. Furthermore, higher vegetable intake decreases inflammation due to their ability to fight free radicals via antioxidants. Lastly, sugar intake affects inflammation. More processed and refined carbohydrates usually means higher blood sugar spikes. Bigger spikes in blood sugar = more inflammation. Luckily, this recipe is FULL of nuts, herbs, and vegetables, and is low in sugar, so it fights inflammation in four different ways.

Light, nutrient dense, crispy, crunchy, slightly sweet, savory baked zucchini fries. They come boasting quite a title and quite the flavor.

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  • Britni

    How do you think these would turn out without the paleo granola? Does the almond flour, egg and yeast give it enough enough of a coating?

    • Katie

      Hi Britni! I don’t think they’d turned out the same. The almond flour is the first coating, kind of just to dry out the zucchini and make the egg wash stick. The nutritional yeast is mixed with the granola and this is what I used for the second coating, to give it that crunch. I essentially used it as a replacement for panko / bread crumbs.

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