Almond Crusted Zucchini Sticks are gluten-free, dairy-free, and absolutely addictive little bites!
- 4 Large egg whites, whipped with 1 tablespoon almond milk or water
- 1-½ cup Coarsely ground almond flour
- ½ teaspoon 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
Preheat the oven to 450ºF. Line a large baking sheet with foil and spray with nonstick olive oil. Put aside.
In a shallow bowl, whisk together egg whites and almond milk/water. Put aside.
In a second shallow bowl, whisk together ground almonds, salt, pepper, garlic powder and cayenne pepper. Put aside.
Take each zucchini stick, dip it in the egg mixture. When fully coated, transfer to ground almond mixture and turn over, pressing to adhere if necessary. Place the zucchini sticks on the prepared baking sheet.
Once all the zucchini sticks have been dredged, spray them with olive oil spray and place them in the oven. Bake for 35 to 40 minutes or until crispy and golden. If after 40 minutes the zucchini is still not browned, turn the grill to high heat and grill until golden brown. Keep an eye out for them, as they can burn quickly. Remove from heat and let cool for just a second.
While the zucchini sticks cook, pour the marinara into a medium saucepan. Heat over low heat until heated through. Serve the zucchini sticks in an almond crust with the hot marinara and enjoy immediately!