The Pioneer Woman Tasty Kitchen
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Almond-Crusted Zucchini Sticks

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Level: Easy

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Description

Almond-Crusted Zucchini Sticks are gluten-free, dairy-free, and absolutely addicting little bites!

Ingredients

  • 4  Large Egg Whites, Whisked With 1 Tablespoon Almond Milk Or Water
  • 1-½ cup Coarsely Ground Almond Meal
  • ½ teaspoons Fine Sea Salt
  • ¼ teaspoons Black Pepper
  • ¼ teaspoons Garlic Powder
  • ⅛ teaspoons Cayenne Pepper (more As Needed)
  • 2  Large Zucchini, Cut Into 2-inch Sticks
  • Your Favorite Marinara Sauce, For Dipping

Preparation

Preheat oven to 450ºF. Line a large baking sheet with foil and spray with nonstick olive oil spray. Set aside.

In one shallow bowl, whisk together egg whites and almond milk/water. Set aside.

In a second shallow bowl, whisk together 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 the zucchini sticks on the prepared baking sheet.

Once all of the zucchini sticks have been dredged, spray them with olive oil spray and place 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 on them, as they can burn quickly. Remove from heat and let cool for just a second.

While zucchini sticks are baking, pour marinara in a medium saucepan. Heat over low heat until warmed through. Serve the almond-crusted zucchini sticks with warm marinara and enjoy immediately!

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