Serving Size: 4 Calories: 70 Carbs: 10g Fat: 2 Protein: 4g
1 teaspoon black pepper
½ teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon nutritional yeast
2 flax eggs (2 tablespoons ground flaxseed + 4 tablespoons water. Mix, let sit for 5 minutes)
¼ wheat flour
2 ½ zucchinis
2 rosemary sprigs
- Preheat oven to 475
- Slice zucchinis in half (so they are the length of a French fry), then into quarters long ways. Cut the quarters in half long ways so they are skinnier.
- Mix all of the ingredients together in a bowl (with the exception of the flax eggs and zucchini)
- Using your hands, coat the zucchini slices with the flax egg then cover them with the dry batter mixture.
- Evenly place zucchini on baking sheet and bake for 20-25 minutes, or until they start to get crispy.
Want help with plant based cooking techniques, ingredient substitutions or setting up your plant based pantry?
Buy our ebook Green Zone Plant Based Cooking Guide for only $14.95!
This post was written by GreenAdmin