I recently had the pleasure of reviewing a new eCookbook published by a few of my wonderful real foodie friends. It’s called *The Veggie Book – a wonderfully thorough resource full of delicious recipes and helpful tips on all things veggie! (*See note below about affiliate links.)
Co-authors Debra {Sweet Kisses & Dirty Dishes} and Sara {Your Thriving Family} asked if I’d be willing to test a few of the recipes and so I intentionally chose a couple that included ingredients I’ve been struggling to get my boys to eat. Yes, I’m a tough cookie! LOL!
I’m pleased to share that this recipe is one of my boys favorites and is honestly the first recipe I’ve found that gets them excited about eating zucchini. In fact, we even came up with our own tasty variation to the recipe which I’m also sharing below. So as you can probably guess, we’re pretty excited about giving many more of the recipes in this book a try!
*The Veggie Book contains more than 50 recipes that are easy-to-make and utilize common everyday ingredients. The majority of the recipes are cooked veggie recipes prepared using common techniques such as roasting, sautéing, baking and grilling. The main veggies featured in the book include: asparagus, broccoli, cabbage, carrots, green beans, kale, spinach, peas, sweet potatoes, tomatoes and zucchini.
So if you’re interested in finding more ways to get your family {kids} to eat more veggies, then this book is for you!
*Disclosure: If you opt to purchase using any of the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!
This wonderful recipe is just one of the many easy-to-make recipes featured in The Veggie Book – a comprehensive guide to getting more veggies on your family's plate!
Ingredients
- 2 large organic zucchini
- 1 1⁄2 cups GF breadcrumbs (or blanched almond flour)
- 1 tbsp dried parsley
- 1 tsp dried dill weed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1⁄4 cup whole milk yogurt
- 1 large egg
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
- Remove the ends and cut zucchini lengthwise into 6 strips.
- In a medium shallow bowl, mix together the almond flour, parsley, dill, garlic powder, onion powder, sea salt and pepper.
- In a separate shallow bowl, whisk together the yogurt and egg.
- Dredge each zucchini spear in the wet mixture, shaking off excess. Then dredge in the dry mixture, making sure to well coat.
- Place zucchini spears cut side up on parchment-lined baking sheet. Drizzle a small amount of butter over each spear. Bake for 15-18 minutes, until lightly golden brown.
- Serve with Homemade Ranch Dressing or Creamy Avocado Dip (recipe in notes below). Be sure to check out my Crispy Parmesan Zucchini Sticks variation below. Enjoy!
Notes
Recipe Variation – Crispy Parmesan Zucchini Sticks: Reduce the 1 1/2 cups of breadcrumbs (or almond flour) to 1 cup, and add 1/2 cup grated parmesan to the dry mixture and omit the dill. Follow the rest of recipe as outlined above. Serve with warm marinara sauce. SO YUMMY!
Creamy Avocado Dip: In a medium bowl, mash together the following ... 2 avocados, 1/4 cup cultured sour cream (or whole milk yogurt), juice of one lime, 1 clove of minced garlic and 1/2 tsp of sea salt. Allow to sit for 30 minutes before serving to allow flavors to meld. Or add the avocado pits to the top, cover and refrigerate up to 8 hours. (This is a thick dip. To make it a little thinner for more delicate dipping items, thin with a few tablespoons of water.)
I love variation! Do you still leave the dill in?
Oh goodness, thank you so much, Debra! I forgot to say that. I just updated my note to let people know to omit the dill. Hope you enjoy the variation and thanks again for such a WONDERFUL cookbook! Blessings, Kelly 🙂