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Grab a handful from this bundle of guiltless pleasures

5 months ago

zucchini fries with creamy red bell pepper

We get it: potato fries are one of the ultimate guilty pleasures, with its crispy texture mouthwatering enough to make you forget about the carbs even just for a little while. However, we’ve found a healthier dish that won’t leave you feeling guilty at all. Here’s the recipe for zucchini fries, a greener alternative with the same qualities that make potato fries so appealing.

Zucchini Fries with Creamy Red Bell Pepper Dipping Sauce
Makes 4 servings

 

2 large Zucchini

2 Beaten eggs

1 cup Panko breadcrumbs

 

SEASONED BREADCRUMBS

1 Tbsp Italian seasoning

1 tsp Garlic powder

1 tsp Onion powder

¼ cup Parmesan cheese

½ tsp Salt

¼ tsp Black pepper

  • Canola oil for brushing baking pan

 

  1. Slice the zucchini into 3-inch long sticks.
  2. In a shallow bowl, combine the bread crumbs, Italian seasoning, garlic powder, Parmesan cheese, salt and pepper.
  3. Dip the zucchini sticks into the egg mixture, and then roll into the seasoned bread crumbs.
  4. Place the zucchini on a lightly greased baking pan in a single layer and bake in the oven at 425°F for 25-30 minutes until crispy.

 

CREAMY RED BELL PEPPER DIPPING SAUCE

1 Tbsp Olive oil

1 Tbsp Chopped onions

1 tsp Chopped garlic

1 ½ cups Red bell pepper, chopped

½ cup Grated carrots

½ block Drained soft silken tofu

2 tsps Coconut sugar

1 Tbsp Soy sauce

¾ cup Vegetable broth

2 Tbsps Parmesan cheese

2 Tbsps Chopped basil

  • Salt and pepper to taste

 

  1. Heat the olive oil in a non-stick skillet. Sauté onions, garlic, red bell pepper, and carrots until soft. Transfer the mixture into a blender.
  2. Add the tofu, coconut sugar, soy sauce, vegetable broth, Parmesan cheese, basil, salt and pepper. Purée until smooth and creamy. Serve on the side with zucchini fries.

 

Recipe by Chef Barni Alejandro-Rennebeck
Photographed by John Ocampo of Studio 100

 

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