Gluten Free Baked Zucchini sticks
3 medium zucchini sliced into 3″ x 1/2″ sticks-Try and use organic if you can.
1 large egg white
1/3 cup seasoned gluten free bread crumbs(use four pieces of gluten free toasted bread if you do not have the crumbs)
2 tbsp grated Pecorino Romano cheese
1/4 tsp garlic powder
In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with the dipping sauce below.
1 tsp olive oil
2 cloves garlic, smashed
3 organic roma tomatoes
3 tbsp tomato paste (I use the one from Trader Joe’s-its nothing but tomatoes)
1 small bay leaf
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Crush tomatoes and tomato paste in a blender then add to pot. Add salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer about 20 minutes. Remove bay leaf before using for dipping.