Homemade zucchini fries with pecan meal

Homemade Baked Zucchini Fries with Pecan Meal

Pecan Recipes Blog

I’m always on the lookout for new recipes. Good ones. Taste is my number one requirement, but I also make it a point to keep my eye out for recipes that are healthy. It’s summer and this recipe accomplishes both. Not only does it utilize the abundance of zucchini that is produced this time of year as well as using pecan meal, but these baked zucchini fries taste great too. It’s the perfect gluten free recipe to add to your list this summer.

I’m not sure about you, but my kids can be pretty picky eaters. Especially my six-year-old, Abby. Poor thing takes after me. When I was her age I would have preferred to live off of a daily diet of pizza and corn dogs. I wince as I type that. I mean really…gross! Thankfully, the older I’ve gotten I’ve broadened my eating habits. In fact, I actually like eating healthy now. Of course, I will always indulge my sweet tooth, but now I also enjoy fresh produce too.

I keep reminding myself that there is hope for Abby. For now, though, I have to be creative in how I introduce new foods to her. Take for instance this recipe, Baked Zucchini Fries with Pecan Meal. It’s a healthy spin-off of french fries, right? And Abby just happens to LOVE french fries. So….I just sliced the zucchini strips into thinner pieces so the texture would be similar to french fries. To my surprise she willingly tasted them. She quickly realized that I had tricked her, but after the first taste she admitted that she liked them. And I gave myself an imaginary pat on the back. Not necessarily a parenting “win” in the honesty category, but certainly one in the mission of keeping our kids nourished.

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Baked Zucchini Fries with Pecan Meal

1 lb. Zucchini, sliced

2 Tbl. Italian seasoning

1 tsp. Salt

1/4 cup Parmesan cheese

1/2 cup Pecan Meal

1 Egg

1 Egg white

Mix together the italian seasoning, salt, parmesan cheese and Pecan Meal. Pour a small amount onto a plate or other flat surface. In a bowl, whisk together the egg and egg white. Take a handful of zucchini slices and dip them into the bowl with the egg mixture. Transfer them to the plate with the pecan meal mixture and coat evenly with seasoned pecan meal. Then place on a cookie sheet lined with foil. Bake for 10-12 minutes at 425 degrees.