Paired with a Pale Ale
Happy weekend friends! I hope you are all enjoying what’s left of what has, around here, been such a beautiful weekend. We kept it pretty low-key, as per usual. We spent Friday night into Saturday in the Boulder area, having dinner with friends and doing some most necessary shopping. You never know how much you’ll miss Target and Costco until it’s not 5 seconds from your doorstep.
Having an hour’s drive to reach a decent Target may take some getting used to. I’m actually not to sure if I will ever get used to that, and I don’t care what anyone says, shopping at Target.com IS NOT as fun as going into the store. I’m sure you guys can relate. I can literally spend decades in that store.
So yeah, that was basically our weekend. I hope yours was more exciting. :)
So let’s talk about these almond-crusted zucchini sticks. Who else has been going on a zucchini rampage lately!? Raise your hands if you run out of things to do with it! It’s one of those vegetables that WHEN I have a garden, I grow it in abundance. Maybe that’s because zucchini is pretty hard to screw up. I like to eat as much zucchini as I can get my hands on this time of year because it literally tastes the best. Not only do I have a zucchini and summer squash quiche coming your way in a few weeks, but zucchini pies and crispy zucchini sticks have been some of my go-to summer dishes.
These almond-crusted zucchini sticks are sooo good you guys. They are the perfect little bite, and will keep those kiddos satisfied after school. They’ll like them even better when dipped in a marinara sauce. Trust me on this. :) It’s almost like a mozzarella stick! … not really … but kind of?
Pair these zucchini sticks with a pale ale, and have a wonderful day everyone! xo
- olive oil spray
- 2 large zucchini cut into 2-inch long strips
- 4 large egg whites whisked with 1 tablespoon almond milk or water
- 1 1/2 cups coarsely-ground almond meal
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8-1/4 teaspoon cayenne pepper
- 1 jar of your favorite marinara sauce
- Preheat your oven to 450 degrees F. Line a large baking sheet with foil and spray with a non-stick olive oil spray. Set aside.
- In one shallow bowl, whisk together the egg whites and almond milk/water. Set aside.
- In a second shallow bowl, whisk together the almond meal, salt, pepper, garlic powder and cayenne. Set aside.
- Taking each zucchini stick, soak it in the egg mixture. When fully coated, transfer it to the the almond meal mixture and flip, pressing to adhere where necessary. Place it the zucchini sticks on the prepared baking sheet.
- Once all of the zucchini sticks have been dredged, spray them with the olive oil spray and place them in the oven. Bake for 35-40 minutes or until crispy and brown. If after 40 minutes, the zucchini still haven't browned. Turn the broiler on high and broil until brown. Keep a close eye, as they can burn quickly. Remove from heat and let cool for just a second.
- While the zucchini sticks are baking, pour the marinara in a medium saucepan. Heat over low heat until warmed through.
- Serve the almond-crusted zucchini sticks with warm marinara and enjoy immediately!
These are so healthy and look delicious! Love that they are dairy-free :)
These remind me of adult fish sticks!! Healthier and love the crust :)
RIGHT?! Thanks girly!
I LOVE zucchini sticks and I don’t even remember the last time I had them! Love that almond coating, I will definitely be making these soon. Although I’ll have to buy some zucchini, because, as usual, my zucchini did not grow. Evidently I’m the only one in the world that can’t grow zucchini! :)
Make them soon! Awwwww, haha you poor thing. I blame your location. :)
Wow, I could eat this entire plate! They look so crispy and delicious!
I could eat that whole plateful! These look awesome!
Thanks so much, friend!
These sound delicious, Justine – I think that entire plate has my name on it!
They are sooo addicting. Thanks Melanie!
This is such a good idea! I love zucchini so, so much!
Thank you so much, Michelle!