Yield 4 servings
2 medium zucchini
1 organic, pasture-raised egg
¼ cup + 1 Tbsp. flax seed, milled or crushed
¼ cup + 1 Tbsp. chickpea crumbs
1 tsp. Dried Oregano
1 tsp. Dried basil
1 tsp. Dried thyme
¼. Tsp cayenne pepper (more if you like spice)
¼ tsp. Pink salt
Preheat oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper. Set aside.
Cut the stem and end off the zucchini, then slice in half crosswise, so you’re left with two pieces about 3-4 inches long each. Slice each of those halves into 8 “fry-like” sticks.
Crack the egg into a bowl and whisk with a fork. Set aside.
In another bowl, combine the dry ingredients: flax seed, chickpea crumbs, spices, and salt, and mix well until evenly combined.
Dip each zucchini stick into the egg, strain excess, and the place it in the bowl with the dry mixture, and coat all sides evenly, then lay flat on the parchment lined baking sheet. Repeat with all remaining zucchini.
Bake in the oven for 20 minutes.
Remove and serve immediately, as this tastes best hot.
Recipe by David Avocado Wolfe at https://www.davidwolfe.com/crunchy-baked-zucchini-fries/